Large Batch Carrot Pineapple Muffins |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This batter can stay in the fridge for up to 4 weeks, so you can make fresh muffins daily Ingredients:
4 cups carrots, shredded |
2 cups pineapple, crushed |
2 cups oil (half applesauce, half oil) |
8 eggs |
4 cups sugar |
6 cups flour |
4 teaspoons baking soda |
4 teaspoons baking powder |
4 teaspoons cinnamon |
3 teaspoons nutmeg |
2 teaspoons salt |
1 cup raisins (cranberries or nuts) |
Directions:
1. Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well.
2. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and rasins. Mix well then add to the wet ingredients. This batter can stay in the fridge for up to 4 weeks.
3. To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.
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