Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
Recipe by Southern Living April 2011

Gallery

Jennifer Davick; Styling: Amy Burke

Recipe Summary

Yield:
Makes about 15 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.

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  • Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon batter into baking cups, filling about two-thirds full.

  • Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.

Nutrition Facts

204 calories; fat 7.3g; saturated fat 1g; mono fat 2.6g; poly fat 3.4g; protein 3.8g; carbohydrates 31.9g; fiber 1.9g; cholesterol 28mg; iron 1.2mg; sodium 356mg; calcium 23mg.
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