12 servings
Ingredients
- 1 medium carrot
- 1 cup canned crushed pineapple with juice
- 5 Tablespoons canola oil
- ¼ cup cold water
- 1 Tablespoon white distilled vinegar
- 1 ½ cups all purpose flour
- ¾ cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Pinch ground nutmeg, pumpkin pie spice, or apple pie spice
- Non stick cooking spray
Optional Ingredients:
- ½ cup chopped walnuts (or ½ cup raisins)
Directions
- Preheat oven to 350 F.
- Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
- In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
- In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
- Add wet ingredients to dry ingredients. Mix until just combined.
- If using walnuts or raisins, gently stir in now.
- Coat muffin pan with non stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20 25 minutes.
Chef’s notes:
- Use whole wheat flour for half of the all purpose flour.
- To make these as a cake, pour batter into a greased 8 inch baking dish. Bake until top is golden brown and a toothpick inserted in the middle comes out clean, about 30 40 minutes.
- This recipe does not work well when doubled or baked as a cake in any pan larger than 8 inches.
- To make these a cupcake dessert, add a cream cheese frosting. Mix 4 Tablespoons soft cream cheese, ⅔ cup nonfat plain yogurt, and 1 2 Tablespoons honey until smooth and creamy. Spread a thin layer of frosting over each muffin.
- You can line muffin pan with paper muffin cups instead of using cooking spray, if you like.
- Make a double batch. Muffins freeze well for up to 2 weeks. Pull one out each morning for a grab and go breakfast. Reheat in microwave for 1 minute or toaster oven for 5 minutes.
