Carrot Pineapple

*tap tap*

Is this thing on?

So, I’m back. The muffins totally went by the wayside, as regular readers know… first came summer, when it was frankly too hot to be baking much. Then school started and that was hectic. Then the kids announced they only wanted blueberry muffins, forever. We were tired of muffins! SO MANY MUFFINS.

Come January and the bitter cold, and we all wanted carbs again. I started baking batches of tried-and-true muffins to have ready for the kids when they got home from school. Then Michael asked if he could bake a batch or two, and bang! Just like that, we’re back in business.

This week, we made recipe # 33 – Carrot Pineapple muffins. We’ve already had a version of these, and when we read through the ingredient lists they were very similar. Dorothy! A duplicate recipe?? Shock. Horror. There are a couple of little changes, and then we made some substitutions as well. Because this recipe as written is nearly identical to the previous attempt, I’ll write the recipe with the changes we made. It’s a little healthier than Dorothy’s first recipe, but just as tasty.

Carrot Pineapple Muffins – Version 2.0

The recipe

Combine in large mixing bowl

1/2 cup white sugar

1/3 cup oil

1/3 cup unsweetened applesauce

2 eggs, lightly beaten

1 tsp. vanilla

Combine in medium bowl

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

Add dry ingredients to wet and stir until just moistened.

Fold into batter

1 cup finely-grated carrot

1 cup crushed pineapple, drained

Bake at 375F for 20 minutes. Makes 12 large muffins or 18 small muffins.

The process

Easy as pie, although grating carrots is never going to be one of my favourite tasks. The batter is quite dense, and also delicious. All three kids (and one cheerful husband) licked the beaters, the spoon, and the bowl. Usually a good sign.

The result

A tasty, moist, surprisingly light muffin. Not overly sweet, as we halved the amount of sugar. A substantial snack that leaves you feeling like you’ve had a nice little treat. Very tasty with tea, coffee, or hot chocolate.

Next week

Carrot Wheat. You’ll need grated orange rind (again with the grating! GAH!), raisins, molasses, and nuts.


4 comments on “Carrot Pineapple

  1. Lila says:

    Yay! Happy you’re back!

  2. allison says:

    Alright then, I retract my over-eager bleah response. I love carrot muffins. I’m suspicious of the pineapple, but I’ll give it a whirl.

  3. Jen Webb says:

    Ooo. Do you have a food processor with a grating blade? I love love love mine for grating pesky things like this. Hubs gave it to me for my birthday one year. He caught flack from friends, but I asked for it, so. 🙂 These look super yummy, and sneaky nutritious.

    • Hannah says:

      I do have a grating blade but for my tastes I don’t find it grates finely enough. I suppose I should look and see if I can get additional blades…

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