Large Batch Carrot Pineapple Muffins

Name: Large Batch Carrot Pineapple Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 40 -60 muffins
Ingredients: 4 cups carrots, shredded; 2 cups pineapple, crushed; 2 cups oil (half applesauce, half oil); 8 eggs; 4 cups sugar; 6 cups flour; 4 teaspoons baking soda; 4 teaspoons baking powder; 4 teaspoons cinnamon; 3 teaspoons nutmeg; 2 teaspoons salt; 1 cup raisins (cranberries or nuts)

Submitted by Abby Girl

"This batter can stay in the fridge for up to 4 weeks, so you can make fresh muffins daily"

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Ready In:: 55mins
Ingredients:: 12
Yields:: 40 -60 muffins

ingredients

4 cups carrots, shredded
2 cups pineapple, crushed
2 cups oil (half applesauce, half oil)
8 eggs
4 cups sugar
6 cups flour
4 teaspoons baking soda
4 teaspoons baking powder
4 teaspoons cinnamon
3 teaspoons nutmeg
2 teaspoons salt
1 cup raisins (cranberries or nuts)

directions

Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well.
In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and rasins. Mix well then add to the wet ingredients. This batter can stay in the fridge for up to 4 weeks.
To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.