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Carrot Pineapple Muffins

Deborah, Taste and Tell
  • 35 minutes
  • Serves 12

INGREDIENTS

1 can

juice-pack crushed pineapple

Milk, as needed

1/3 cup

vegetable oil

1

large egg

1/2 tsp

vanilla extract

2 cups

unbleached flour

1/3 cup

Sugar In The Raw®

1 tbsp

baking powder

1/2 tsp

salt

3/4 cup

finely chopped carrots

2 tbsp

Sugar In The Raw®

1/2 tsp

ground cinnamon