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Carrot Cake Pineapple Muffins

Carrot Cake Pineapple Muffins

Carrot Cake Pineapple Muffins

  • Cook Time: 1 Hour
  • Yield: 12 Servings

Carrot cake in a muffin!

Ingredients

Directions

  1. Preheat oven to 400F.
  2. Set all pineapple juice in a cup and set aside, then add milk to juice until you measure ¾ of a cup.

  3. In another mixing bowl, combine oil, egg and vanilla extract, then add to milk and juice.
  4. Then combine the flour, Sugar Twin®, baking powder and salt in a large mixing bowl.

  5. Form a hole in center of flour mixture and stir in all of the juice and liquid ingredients along with the pineapple and chopped carrots; Fill twelve greased two and a half inch muffin cups with batter.
  6. Mix two tablespoons of Sugar Twin® and cinnamon and sprinkle half a teaspoon on each muffin.

  7. Bake the muffins for 25 minutes or until knife inserted in center comes out clean.