Carrot Pineapple Muffins

Norma’s Notes

• I have made these muffins many times. 
• I usually double the batch to use the whole can of pineapple. 
• Sometimes I serve them plain or they’re also delicious with a cream cheese frosting.  
• These freeze really well.
• Make sure you get all the moisture out of the pineapple before adding it to your batter.

Ingredients

1 1/2 cups flour

1 cup sugar 

1 tsp baking powder 

1 tsp baking soda

1/2 tsp salt 

1 tsp cinnamon

2/3 cup oil 

2 eggs 

1 tsp vanilla 

1 cup grated carrots 

1/2 cup drained crushed pineapple

Directions 

1. Mix first nine ingredients together.
2. Fold in carrots and drained pineapples.
3. Bake at 375 for 18 to 20 minutes.

For more recipes visit Norma Galambos Lifestyle 

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