To make great muffins, always blend sugar with the oil (ex. lard, butter, coconut oil etc.) then add eggs and beat until very light and fluffy (approx. 5 mins.). This will help dissolve the sugar and make the muffin more cake like. Don’t overmix. Muffin batter should be lumpy and not fluid-like. Too much mixing and the leavening agent doesn’t work as well.
| Balance Factor | 11 |
| Prep Time | 20 mins |
| Cook Time | 22 mins |
| Serving Size |
| Servings |
|
Ingredients
- 3/4 cup sugar
- 2/3 cup lard or butter
- 2 eggs
- 1 cup grated carrot
- 1 cup crushed pineapple drained
- 1 tsp vanilla
- 1 1/2 cup flour
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Salt
Ingredients
|
Instructions
- Blend sugar and lard/butter well.
- Add egg and beat until batter is light and fluffy.
- Mix in carrot, pineapple and vanilla, gently.
- On top of batter put flour first then remaining dry ingredients. Mix just until blended.
- Spoon batter into 12 muffin cups. Bake at 375F for 22 minutes.
Recipe Notes
Remember, our ancestors wouldn't have had a warm muffin without a tablespoon of butter (BF -12). A muffin with butter is ,therefore, a balanced meal!
Nutrition Facts
Carrot Pineapple Muffins (Foods 4 the Luv)
Amount Per Serving
Calories 229
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 5g
25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 43mg
14%
Sodium 306mg
13%
Potassium 43mg
1%
Total Carbohydrates 27g
9%
Dietary Fiber 1g
4%
Sugars 15g
Protein 3g
6%
Vitamin A
15%
Vitamin C
4%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
