Carrot Pineapple Muffins

Carrot Pineapple Muffins

Sugar In The Raw | Prep Time: 35 mins | Cook Time: 25 mins | Makes 12 muffins


1 can (8 ounce) juice-pack crushed pineapple
Milk, as needed
1/3 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
2 cups unbleached flour
1/3 cup Sugar In The Raw®
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup finely chopped carrots
2 tablespoons Sugar In The Raw®
1/2 teaspoon ground cinnamon


Preheat oven to 400°F

Drain pineapple, reserving juice, and set pineapple aside. Meanwhile add enough milk to juice to measure ¾ cup. Stir together oil, egg and vanilla extract and add to milk mixture.

Meanwhile, stir together flour, Sugar In The Raw®, baking powder and salt in a large mixing bowl. Make a well in center of flour mixture and stir in liquid ingredients along with pineapple and chopped carrots; stir just until moistened. Fill twelve greased 2-½” muffin cups with batter. Combine 2 tablesppons Sugar In The Raw® and cinnamon and sprinkle ½ teaspoon on each muffin.

Bake for 20 to 25 minutes or until knife inserted in center comes out clean.

Nutrition Information

Per Serving (1 muffin): 181 calories, 3 g protein, 27 g carbohydrate, 7 g fat, 1 g saturated fat, 18 mg cholesterol, 112 mg sodium.

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