This recipe is from a book I bought in 1982 to send to my daughter-in-law in St. Louis. I copied a lot of the recipes before mailing and I’m just getting around to making this one. It’s a very good muffin – moist and full of healthy things like carrots and pineapple.
CARROT CAKE MUFFINS
- 1-3/4 cups all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1 tsp. ground cinnamon
- Dash of mace
- 1 egg
- 1/2 cup crushed pineapple, drained (juice reserved)
- 1/4 cup reserved pineapple juice
- 1/2 cup vegetable oil
- 1-1/2 tsp. vanilla
- 2 cups shredded carrots
- 1/2 cup raisins
Preheat oven to 400 degrees F. Grease or insert liners in 12 muffin cups.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon and mace.
In a medium bowl, whisk the egg lightly, stir in the pineapple, juice, oil and vanilla.
Make a well in the center of the dry ingredients and add the pineapple mixture, stirring just to combine.
Stir in the carrots and raisins.
Spoon batter into prepared cups and bake for 15 to 20 minutes, until a tester inserted in the center of one muffin comes out clean.
Remove muffin tins to wire rack and let cool 5 minutes. If using silicone liners, I like to remove them right away to cool on a rack.
Remove the muffins from the cups/liners and finish cooling on rack.
Makes 12 muffins. These muffins freeze well.