I wanted to share a muffin recipe that we’ve been making a lot lately. I think it’s fairly healthy with carrots, pineapple, and sunflower seeds. The muffins come out kind of cakey and delicious. Just the right amount of sweet, but not too much. I double the recipe because the pineapple cans I find in the store are 20oz, so I double the recipe and use the whole can. We all eat them… A LOT! I say I make them for the kids but I’m sure I eat a lot more than they do, mostly because I regulate their eating better than my own! Anyway, give them a shot if you want a tasty, healthy treat.
Pineapple Sunshine Muffins
From Best of Country Breads (a great book!)
Ingredients:
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 eggs
1/2 cup butter, melted
1 tsp vanilla extract
1 can (8oz) crushed pineapple, undrained
1/2 cup shredded carrots
1/2 cup sunflower kernels
In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, mix the eggs, butter, and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. Fill greased or paper-lined muffin cups (or Pampered Chef stoneware muffin pan, awesome!) until 3/4 full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
