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Pineapple Carrot Nutty Muffins Recipe
|Whole wheat flour||1 1⁄2 Cup (24 tbs) (375 Ml)|
|Packed brown sugar||1⁄2 Cup (8 tbs) (125 Ml)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Ml)|
|Grape nuts cereal||1 Cup (16 tbs) (250 Ml)|
|Baking soda||1 1⁄2 Teaspoon (7 Ml)|
|Baking powder||3⁄4 Teaspoon (4 Ml)|
|Cinnamon||2 Teaspoon (10 Ml)|
|Crushed pineapple||1 Cup (16 tbs), well drained (250 Ml)|
|Eggs||2 , beaten|
|Shredded carrots||2 Cup (32 tbs) (500 Ml)|
|Vanilla||5 Milliliter (1 Teaspoon)|
|Margarine||3⁄4 Cup (12 tbs), melted (175 Ml)|
Serving size: Complete recipe
Calories 3200 Calories from Fat 1297
% Daily Value*
Total Fat 146 g224.6%
Saturated Fat 27 g135.1%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2909.3 mg121.2%
Total Carbohydrates 454 g151.3%
Dietary Fiber 42.7 g170.7%
Sugars 262.5 g
Protein 48 g96.2%
Vitamin A 1152.9% Vitamin C 70.7%
Calcium 69.6% Iron 115.3%
*Based on a 2000 Calorie diet
In a smaller bowl, combine pineapple, eggs, carrots, vanilla and margarine.
Stir into the dry ingredients, mixing just until moistened.
The batter will be quite thick.
Spoon batter into prepared muffin pan, filling cups two-thirds full.
Bake, uncovered, on High for 2 to 2 1/2 minutes, rotating halfway through cooking time.
Let muffins stand for 3 to 5 minutes before removing from pan