1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.
I have made these numerous times and they are always a hit. I use 3 whole eggs. Buying pre-shredded carrot saves time. My yield is 21 typically. I also bake for closer to 30 minutes, but watch closely the last 5. Easy to change up the nuts. Tonight I had punt on the raisins and used a combination of golden raisins and dried cranberries. Definitely a keeper recipe.
Excellent muffin. I used the Splenda for baking and the Splenda Brown Sugar since I'm diabetic. My family love the taste, sort of carrot cake meets fruit cake. I have to be careful with them, but the taste is wonderful. Even with the low carb rating, it still elevates my blood sugar.
Wonderful for brunch or a snack.
These turned out great even with significant changes. I didn't have pineapple or apple butter so left both out. Instead I added 1 cup of store-bought eggnog that was lingering in the fridge. I substituted 1 cup of all purpose flour for whole wheat pastry flour. Also used half the sugar. I'll definitely make these again especially when I have carrots, apples or other food to use up.
This is a low-fat muffin that's actually good! I have made it many times. I usually use fresh pineapple and ww pastry flour (for more fiber) instead of canned and white. Freezes wonderfully - just pull out and microwave frozen muffin for 30 seconds for a healthy breakfast or snack. I usually make about 18 muffins from this recipe, though, not 24.
We all loved this recipe! It is so flavorful and moist without being overly sweet and makes a perfect accompaniment to coffee, either in the a.m. or p.m. I did substitute one cup of flour with white whole-wheat flour, but other than that, followed the ingredient list. I will definitely use these for a brunch, but will keep them on hand for everyday. I froze some, and the others I refrigerated and then put in the microwave for about 15 seconds to warm and they were perfect!!
I loved these muffins. Prepare yourself for over an hour in the kitchen, but two dozen muffins are well worth it. I gave half a dozen to a friend/new mother (whose husband said I could make muffins for them any time!) and put a dozen in the freezer. They make excellent, filling breakfasts or afternoon snacks. You can play around with the ingredients a little, too - I used fresh blueberries instead of dried cranberries, just because they were in season. Will make again...!