Carrot-Pineapple Muffins

Ingredients:
-2 cups flour
-1/2 tablespoon baking powder
-1/2 cup white sugar
-1 teaspoon salt
-1/2 teaspoon baking soda
-1 teaspoon nutmeg
-1 cup grated carrot
-8 ounces crushed pineapple, drained
-3/4 cup coconut
-2 eggs, beaten
-3/4 cup oil
-1/4 cup buttermilk
-1 teaspoon vanilla

Directions:
Combine all dry ingredients, then stir in all liquids until blended. Bake in greased or sprayed muffin tins at 350 degrees about 20 minutes. Don’t use paper liners. Serves 14.

Bon appetite!
Innkeeper
Avenue Hotel Bed and Breakfast

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