This recipe was calling to me this morning. Deep in the tattered, blue, crumb-covered notebook in which I occasionally attempt to organize my recipes. It's a recipe I got from my mother and copied down in some sort of big, important hurry (parts of it are totally illegible). I'm not sure where she picked it up.
I haven't made these in years but remembered them being quite tasty and the carrot/pineapple mix which usually sounds just wrong to me, lets me rationalize the treat as halfway healthy.
I even managed to give Ethan the coveted job of 'helping' me and had him peel the carrots. Of course I had to keep checking to make sure he hadn't peeled the whole carrot itself into the sink but it served a good purpose. Kept him occupied and saved me a few seconds.
Pineapple Carrot Muffins
Sift together dry ingredients in large bowl:
One and a half cups flour
One cup sugar
One teaspoon each of:
baking soda
baking powder
cinnamon
salt
Combine in another bowl:
Two thirds cup of cooking oil (might be able to cut down on this some)
Two eggs
One cup of grated carrot
Half cup of crushed pineapple with juice
One teaspoon vanilla
Combine all ingredients, mix til well moistened. Spoon into greased muffin tin (1 dozen)
Bake at 375 for 15-20 minutes.
Maybe it's the fact that I rarely make muffins or maybe everyone was just really hungry but they were a big hit.
6 comments:
Mmmmmmm...muffins. Did the recipe say anything like how many it serves? (Hordes...)
Carrot cakes often have both carrots and crushed pineapple in them. They sound super yummy. Dang this blasted diet...no muffins for me :o) Oh well.....someday!!!
We have exactly the same recipe! They sure are yummy. Makes me want to make some for breakfast tomorrow....
My Grandma Jones used to make those, and so did Mom. I love them!
--DJ
Hey, Liane, are you going to do another photo week challenge?
Loreo- probably not again anytime soon.
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