Carrot Pineapple Muffins

by Heather on November 29, 2011

As many times as I’ve made muffins for the blog in the past, I’m really not a muffin girl.

I don’t know what it is – the only muffins I ever really L-O-V-E-D were the blueberry ones my mom would make for us on Sundays.  Or the too-big-for-a-linebacker Otis Spunkmeyer monstrosities that were covered in sugar and had loads of calories in them.  Hey, don’t judge – Otis knows what he’s doing.  The muffins are legit!

 

Legit muffins or not though, these days I just can’t justify eating a muffin the size of my husband’s hand.  Something about the lack of truly intense exercise and the belly that is slowly being squished by a big baby boy who is growing rapidly makes it hard to actually eat one whole muffin at a time.

Enter carrot pineapple muffins.  I get to sneak in a few bites of fruit and veggies, even if there IS butter in the batter.  There’s a little sugar, but not as much as Senor Otis puts in his.  They’re normal-human-sized, which means that I MAY even be able to fit TWO WHOLE MUFFINS in before feeling like I’m about to explode.  Oh, and the batter makes a lot of muffins, which I think we all means is great for sharing more for me.

CARROT PINEAPPLE MUFFINS

  • 1 cup crushed pineapple in juice
  • 1 1/2 cups shredded carrots
  • 1 cup plain yogurt (although vanilla would work well too if it’s what you have on hand, just use a little less sugar)
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon

Preheat oven to 350.  In a bowl stir together the pineapple, carrots, yogurt, sugar, eggs, and vanilla.  There’s no reason to do it in any specific order – just mix the wet ingredients together.  Sift in the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined.  Line a muffin pan with liners (or spray with cooking spray) and fill each muffin cup about 3/4 of the way full (I use an ice cream scoop for consistency).  Bake at 350 for 20-25 minutes, or until a toothpick inserted comes out clean.  Let cool slightly before devouring with a little butter on top.

Know what I just realized?  If you’re feeling sassy and you like coconut you could add a little pinch on top of each muffin before baking.  And methinks today is going to be a sassy kind of day!

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