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Large Batch Carrot Pineapple Muffins

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“This batter can stay in the fridge for up to 4 weeks, so you can make fresh muffins daily”
READY IN:
55mins
YIELD:
40 -60 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well.
  2. 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.
  3. To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.

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