I wanted to share a muffin recipe that we’ve been making a lot lately.\u00a0 I think it’s fairly healthy with carrots, pineapple, and sunflower seeds.\u00a0 The muffins come out kind of cakey and delicious.\u00a0 Just the right amount of sweet, but not too much.\u00a0 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.\u00a0 We all eat them… A LOT!\u00a0 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!\u00a0 Anyway, give them a shot if you want a tasty, healthy treat.<\/p>\n
Pineapple Sunshine Muffins Ingredients: In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger.\u00a0 In another bowl, mix the eggs, butter, and vanilla; stir in pineapple.\u00a0 Stir into dry ingredients just until moistened.\u00a0 Fold in carrot and sunflower kernels.\u00a0 Fill greased or paper-lined muffin cups (or Pampered Chef stoneware muffin pan, awesome!) until 3\/4 full.\u00a0 Bake at 375\u00b0 for 15-20 minutes or until a toothpick comes out clean.\u00a0 Cool for 5 minutes before removing from pan to wire rack.\u00a0 Serve warm.\u00a0 Yield: 1 dozen.<\/p>\n","protected":false},"excerpt":{"rendered":" I wanted to share a muffin recipe that we’ve been making a lot lately.\u00a0 I think it’s fairly healthy with carrots, pineapple, and sunflower seeds.\u00a0 The muffins come out kind of cakey and delicious.\u00a0 Just the right amount of sweet, … Continue reading
\nFrom Best of Country Breads<\/a> (a great book!)<\/p>\n
\n2 cups all-purpose flour
\n1 cup sugar
\n2 tsp baking powder
\n1\/2 tsp ground cinnamon
\n1\/2 tsp ground ginger
\n2 eggs
\n1\/2 cup butter, melted
\n1 tsp vanilla extract
\n1 can (8oz) crushed pineapple, undrained
\n1\/2 cup shredded carrots
\n1\/2 cup sunflower kernels<\/p>\n