Yum - these little muffins are like carrot cake!
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2-1/4 cups flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1-1/2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, undrained
- 1 tsp. vanilla
Preparation:
Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners and set aside.
In large bowl, combine flour, baking powder, soda, cinnamon, and sugars and mix well. In medium bowl, combine eggs, oil, sour cream, carrots, pineapple, and vanilla and mix well. Add to flour mixture and stir until all ingredients are combined. Fill muffin cups 3/4 full of batter.
Bake for 20-25 minutes or until muffins are firm and golden brown. Remove from muffin cups to wire rack to cool completely. Makes 24 muffins
