Alright… I’ve been absent a while. Just REALLY busy! Which is nice. I went out and did things Tuesday-Friday every night… which is A LOT for me. I’m usually more of a homebody. Having said that, I have a busy couple days planned in my kitchen, so a few posts should be coming this way. I was going to make these muffins today, but ended up getting bored last night and started.
These muffins turned out SUPER delicious!
1.5 cups all purpose flour (white or whole wheat. I used half & half)
1 tsp each baking powder & baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
3/4 cup packed brown sugar
1 egg, lightly beaten
3 tbsp oil
1 tbsp vanilla
1/2 cup milk
1 can crushed pineapple, drained well
1.5 cups grated carrots
1/2 cup raisins
Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, sugar, and spices in a large bowl. In a separate bowl mix egg, oil, vanilla and milk. In a third bowl mix carrot, pineapple and raisins. Pour liquid mix over carrot mixture. Toss to coat. Make a well in the center of the dry ingredients. Fold carrot mixture into the center. Stir until just moist.
Divide into 12 muffin cups and bake for 20-25 minutes.
Now… in all fairness… I completely forgot the raisins. I baked mine for a full 25 minutes, and they were still VERY moist.
So… enjoy! I’m going to make the next ones now… Banana nut muffins! Mmm….