Pineapple Carrot Nut Muffins

A Facebook friend asked if I would share the recipe for the muffins I posted the other day, so I thought this would be an easy way to do it. 

The recipe comes from a recipe book I bought about thirty years ago. It’s Wild About Muffins by Angela Clubb and published by Barrons.

Pineapple Carrot Nut Muffins

Preheat oven to 375 degrees and prepare muffin pan

In a large bowl, add and combine well

4 eggs

¾ cup sugar

1 cup oil

1 cup unsweetened crushed pineapple, with juice

1 cup grated carrot

Grated rind of 1 lemon

In a smaller bowl, combine well:

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ tsp. ground allspice

½ cup chopped walnuts.

Combine wet and dry mixtures and fold together gently until just mixed.

Spoon into prepared muffin pan. Bake at 375 degrees for 25 to 30 minutes or until a toothpick comes out clean.

Allow muffins to cool for 10 minutes before removing them from the pan. Makes 15 medium muffins. Enjoy. The grated carrot makes the muffin a little crunchy tasting. I have no idea about the calorie count.