Friday, January 24, 2014

Foodie Friday - Carrot Pineapple Muffins

Last Thursday, as I was making my gluten free bread for Foodie Friday, I asked my Facebook followers if they wanted to take any guesses on what I was baking. No one guessed bread but someone did ask if it was carrot cake. Which of course then got me thinking about how much I like carrot cake and I should probably make some.

But carrot cake without cream cheese icing... it just doesn't sound as good to me. And since I can't have cream cheese icing, I vetoed the carrot cake idea and went for a close second, carrot pineapple muffins.


This recipe is amazing and makes super addictive muffins. After losing Daylin in September, a friend made us some of these muffins and sent them over to us, including the recipe. She said she doesn't usually send recipes with foods since the recipient may not even like what was sent, but these muffins were just too good, she knew I would want to make them myself.


And she was totally right, I wanted to make them again. I just never got around to it, with how crazy the fall went, until this week. Best decision ever.


I may have eaten three of them, fresh out of the oven. Nothing beats a warm muffin.

Since I assume that you'll probably want to rush right out and make these yourself, I'm including the recipe. It's not my recipe but I'm not sure where my friend got it from either, so I can't tell you that. Just know that I'm not taking any credit for it.

Carrot Pineapple Muffins
Makes 2 dozen 

4 eggs                                                     
1 1/4 c. vegetable oil                              
2 c. sugar

2 c. flour 
1 tsp. baking soda 
2 tsp. baking powder 
1 tsp. cinnamon 
1/2 tsp. nutmeg 
1/2 tsp. salt                                             
                                                               
8 oz crushed pineapple (drained)           
2 c. shredded carrot                              

Mix together wets and drys separately and then mix together. Then add pineapple and carrot. Bake at 350F for 12-15 minutes or until done.

Note: If making gluten-free, substitute the 2 cups of flour for a gluten-free mix. If your mix doesn't contain xantham gum, add 1/2 tsp.






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Foodie Friday Mini Series

Week 1: Roast Chicken
Week 2: Gluten Free Bread
Week 3: Carrot Pineapple Muffins
Week 4: Homemade Larabars
Week 5: Cauliflower Pizza Crust 
Week 6: Brazilian Rice & Beans 
Week 7: Sweet Potato Quinoa Stir Fry 
Week 8: Chocolate Quinoa Cake

6 comments:

  1. Mmmm! I want to make these now. :)

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  2. I need to stop reading your food posts. Now I have to go to the store and get some pineapple.

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  3. Those look so yummy--moist and perfect!! Nice work!

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  4. Jackie - You should wait for mom, she could help you make them and she would enjoy eating them. :)

    Stasy - At least I post reasonably healthy food ideas. :P

    Tory - They are so moist and perfect! That's what I like so much about them, no dry and crumbly mess like some GF muffins.

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  5. We made them and they are delicious!

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  6. Jackie - So glad that you made them and enjoyed them! How much sugar did you put in?

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