egrees C).
Grease 12 muffin cups or line with paper
large bowl. Add the carrot, pineapple, eggs, oil and vanilla and
2 oiled or foil-lined muffin tins.
Bake for 20
In large mixer bowl, stir together dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla.
Mix until all ingredients are moistened.
Beat with electric mixer 2 minutes at medium speed. Pour into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in 350\u00b0 oven about 45 minutes.
Cool completely before frosting.
In large mixing bowl stir together all dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla.
Mix until all ingredients are moistened.
Beat with electric mixer for 2 minutes.
Bake at 350\u00b0 for 35 minutes or until done.
Sift together into large mixing bowl the flour, sugar, baking powder, soda, cinnamon and salt.
Add oil, eggs, carrot, pineapple (with syrup) and vanilla.
Mix until moistened; beat 2 minutes at medium speed on electric mixer.
Bake in greased and lightly floured 9 x 9 x 2-inch pan in 350\u00b0 oven about 35 minutes or until done.
Cool 10 minutes.
Remove from pan.
Cool.
Frost with a cream cheese frosting.
br>Fold in the banana, carrot, pineapple and chopped nuts until incorporated
ave 1 cup.
Blend pineapple until smooth (optional).
Beat
50 degrees F. Line a muffin tin with paper liners.
50 degrees.
Line 12 muffin tins with paper liners or
Mix together flours, sugar, baking powder, baking soda and seasonings.
In a separate bowl, mix oil, egg, milk, carrots and pineapple with juice.
Pour into flour mixture; combine until ingredients are just moistened.
Spoon into muffin pans that have been sprayed with cooking spray.
Bake in a 350\u00b0 oven for 20 to 25 minutes.
Yields 12 muffins.
Preheat oven to 400\u00b0.
In a large bowl, stir together the flour, oats, baking powder, baking soda, salt and spices.
In another bowl, stir together the pineapple, yogurt, Egg Beaters, Butter Buds and vanilla.
Stir in brown and white sugars until blended.
Make a well in the center of the flour mixture; stir in liquid just to moisten.
Stir in the carrots and raisins.
Spoon the batter into muffin cups that have been lined with muffin papers.
Bake for 15 to 17 minutes.
Yields 24 muffins.
Combine sugar, oil and beaten eggs.
Flour, baking powder, baking soda, cinnamon and salt should be mixed separately and well.
Then add these dry ingredients to the sugar, oil, egg mixture and stir just to moisten.
Add grated carrots, pineapple and vanilla.
Fill muffin cups (with liner) 3/4 full and bake at 375\u00b0 for 20 minutes.
Chopped nuts are a nice addition.
Yields about 10 muffins.
Stir together sugar and oil.
Stir in the eggs until well combined.
Stir in vanilla.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
Stir into sugar mixture just until combined.
Stir in carrots and pineapple just until combined.
Spoon into greased muffin tin, filling to top.
Bake in a preheated 375F oven for 20 minutes or until done.
Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
Carrot, pineapple and apple pulp can be made by pulsing in a food processor.
Add honey, oil and vanilla. Mix well.
Sift dry ingredients together and then add until just blended.
Fold in coconut and pecans.
Pour into a greased and floured 9x13 pan.
Bake at 350\u00b0F for 50-60 minutes.
To make muffins: Fill muffin pans 3/4 full and bake at 350\u00b0F for 40-45 minutes.
br>Muffins Tops::
Grease muffin-top pan (consisting of six
00b0F. Grease a 12-cup muffin pan.
Sift the flour
and salt.
Drain crushed pineapple reserve the drained juice.
Place doubler paper liners in muffin pan.
In medium mixing
No sugar added.
Preheat oven to 350\u00b0.
Beat butter until creamy.
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended.
Stir in carrots.
Spread batter in greased 12 x 8-inch baking dish.
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Cool.
Frost.