I blogged about these over a year ago, but I’m going to do it again. We make these muffins a lot. I’ve made a few modifications to make them a touch healthier and yummier. I like to pretend I make these for the kids, but really if I wasn’t fully on the WW wagon right now I would have eaten the whole batch already.

They last awhile and freeze well, so this is a doubled and slightly modified version of what I posted before.

Pineapple Sunshine Muffins

Ingredients:
1 cups all-purpose flour
1 cup white whole wheat flour
1 cup sugar
4 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
4 eggs
1 cup butter, melted
2 tsp vanilla extract
1 can (20oz) crushed pineapple, undrained
1 cup shredded carrots
1 cup sunflower kernels
1 cup dried cranberries

In a large bowl, combine the flours, sugar, baking powder, cinnamon, ginger, and nutmeg. In another bowl, mix the eggs, butter, and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot, sunflower kernels, and cranberries. Fill greased or paper-lined muffin cups 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.

I want to give a shout out to the Pampered Chef Stoneware muffin pan here. Check out the difference between muffins baked in that pan and muffins baked in silicone muffin cups. The Pampered Chef ones are so much more beautiful!

Pampered Chef Stoneware on the left, silicone baking cups on the right.