Number of Servings: 18
Yield: 18 muffins
Prep: 30 min
Bake: 18 min at 375°
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups packed brown sugar
2 apples, peeled, cored, and chopped (1-1/3 cups)
1 1/4 cups finely shredded carrots
1/2 cup raisins
18-ounce can crushed pineapple (juice pack), undrained
2/3 cup cooking oil
1/2 teaspoon vanilla
1Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
2In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugarStir in apples, carrots, and raisinsIn a medium bowl combine undrained pineapple, oil, eggs, and vanillaAdd pineapple mixture to flour mixture; stir just until moistened.
3Spoon batter into prepared muffin cupsBake in a 375 degree F oven about 18 minutes or until a wooden toothpick inserted in centers comes out cleanCool in muffin cups on wire rack for 5 minutesRemove from muffin cups; serve warmMakes 18 muffins.
Nutrition Facts (per serving):
221 cal., 9g Fat, total (1 g satfat), 35 mg chol., 225 mg sodium, 33 g carb., 1 g fiber, 3 g pro.