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Carrot Pineapple Muffins


  • One (8-ounce) can crushed pineapple
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter melted, divided
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon Davis Baking Powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded carrot
  • 1 egg, slightly beaten
  • 3/4 cup milk


Drain pineapple; set aside. Combine 1/2 cup flour, brown sugar, cinnamon, and 2 tablespoons butter; stir well. Set aside.

Combine 2 cups flour, sugar, Davis Baking Powder, and salt in a large bowl; make well in center of mixture. Combine carrot, egg, milk, remaining butter, and reserved pineapple; add to dry ingredients, mixing just until moistened. Spoon batter into greased and floured muffin pans filling half full; sprinkle cinnamon mixture over batter. Bake at 375`F for 25-30 minutes or until done. Remove from pans immediately cool on wire rack.

Yield: 1 1/2 dozen