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Pineapple Carrot Raisin Muffins

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“My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.”
READY IN:
45mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
  3. Stir in carrots, raisins and nuts.
  4. In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
  5. Stir into dry ingredients until just blended.
  6. DO NOT OVERBLEND, please. (: (it's for your own good, really).
  7. Spoon into greased 2 1/2 inch muffin cups.
  8. Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
  9. Remove from pan and cool on wire rack.

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