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.
