January is muffin month at Carolina HeartStrings and nothing makes me happier than a warm muffin and a nice hot mug of coffee.    If you are a carrot cake fan you will love this muffin.   In an effort to make this muffin just a bit healthier than a giant slice of carrot cake, I omitted nuts, any added oil  and of course that wonderful cream cheese frosting, but this muffin is still packed with flavor.

1 3/4 cups flour

2/3 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup crushed pineapple in juice

1 egg, lightly beaten

1 1/2 teaspoon vanilla

1 1/2 cup shredded carrots

1/2 cup raisins

In a bowl mix together flour, brown sugar, baking powder, baking soda, salt and cinnamon.  In another bowl mix the pineapple, egg and vanilla until well blended.  Add this mixture to the flour mixture.  Stir to combine.  Stir in the carrots and raisins.  Spoon mixture into 10 prepared muffin cups.  Bake at 350 for 20 to 25 minutes.  Remove from heat and cool on a rack.  Makes 10 muffins.


    • We try to make it every week. Always love the recipes. Thanks for visiting Krista. Try the muffins out, you will love them.

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