Thursday, May 1, 2014

Pineapple Carrot Muffins

Its another wet, grey day.  Blech!  How about some sunshine filled muffins to warm you up?

I baked these for the grown-ups at Little A's birthday party, just in case they wanted something besides pizza and ice cream cake.  The place also had veggie and fruit trays, which was fabulous.  And I brought a batch of my Passover chocolate chip cookie squares, for those observing.

Pineapple Carrot Muffins

1 lb organic carrots, finely grated
1 8oz can crushed pineapple, with juice
2 eggs
1/4 cup oil
1/2 cup granular stevia or xylitol
1 tsp vanilla extract

2 cups whole spelt flour
2 tbls coconut flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt

Optional: raisins, walnuts, etc.

Whisk together eggs, oil, sweetener and vanilla in a large bowl.  Stir in carrots and pineapple.  Stir together dry ingredients in a measuring cup or smaller bowl and then add to wet.  Mix just until combined.  Spoon batter into greased, non-stick muffin tins and bake at 375F for 20-22 minutes.  Let cool for 10 minutes and then remove from pan and move to wire rack to continue cooling.  Makes 18 muffins.  Keep in airtight container for up to 4 days or freeze.

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