- Special Pricing
Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.
- For the Topping:
- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped walnuts or pecans (optional)
- One 10-ounce can pineapple slices
- For the Muffins:
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 2 tablespoons pineapple juice or orange juice
- 1 teaspoon vanilla extract
- One 8-ounce can crushed pineapple (not drained)
- 1 cup grated carrot (1 large)
- 1/2 cup old-fashioned oats
- 3/4 cup raisins, preferably baking raisins (see Ingredient Note)
- 1/4 cup chopped walnuts or pecans (optional)
- Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.
Preheat the oven to 400 degrees F.
Coat 12 muffin cups with cooking spray.
FOR THE TOPPING:
Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle the nuts, if using, over the sugar. Stack the pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
FOR THE MUFFINS:
Whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Whisk the eggs and brown sugar in a medium bowl until smooth. Whisk in the oil, juice and vanilla. Stir in the crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in the carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen the edges and turn the muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
211 calories; 6g total fat; 1g total saturated fat; 35mg cholesterol; 185mg sodium; 36g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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