Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CARROT MUFFINS WITH ZUCCHINI AND PINEAPPLE

Makes: 12 muffins

Ingredients

  • 2 cups flour
    2 cups shredded carrots
    1 cup brown sugar
    1 cup shredded zucchini
    1 golden delicious apple cored and finely chopped
    3/4 cup golden raisins
    1 tablespoon cinnamon
    2 teaspoons baking soda
    1 1/2 teaspoons orange zest
    1 teaspoon vanilla
    1/2 teaspoon salt
    3 eggs
    1 cup vegetable oil

Preparation

  • Preheat oven to 375 degrees .
    Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil in a separate bowl.
    Stir flour mix into eggs. Spoon 1/4 cup batter into each cup. Bake for about 25 minutes.
    Transfer muffins on a rack to cool. Serve warm.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Carrot muffins with zucchini and pineapple

Add Comment

* Required information
1000
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer