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Carrot Muffins With Raisins and Dried Pineapple

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“Now you can have carrot cake in a muffin! To make these even more like carrot cake, use your favourite cream cheese icing to take them over the top! You can even make them into tropical carrot cake muffins with a few substitutions. This recipe is adapted from "Scones, Muffins and Tea Cakes".”
READY IN:
45mins
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Grease 18 muffin cups, set aside.
  3. In a large bowl, beat the eggs.
  4. Add buttermilk, oil, honey and vanilla and mix together until well blended.
  5. With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
  6. In a small bowl, mix together the flours, baking soda, cinnamon and salt.
  7. Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
  8. Spoon the batter into the muffin cups, filling to the top.
  9. Bake for 25 minutes, or until the muffins spring back when lightly pressed.
  10. Let cool for five minutes in the tins, then transfer to a cooling rack.

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