Delicious and Healthy Muffin Recipes:
Pineapple Carrot Muffins

Carrot and Pineapple Muffins

1/4 cup honey
1/2 cup oil
2 large eggs, beaten
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup grated carrots
1 cup unsweetened crushed pineapple, drained
1/4 cup chopped walnuts

Preheat oven to 375°F.

Combine the honey, oil and beaten eggs in a medium bowl and stir to mix well. Combine the flour, baking soda, baking powder and cinnamon in a separate bowl and mix together well. Add the dry ingredients to the liquid ingredients and stir just until blended. Add vanilla, grated carrots, pineapple and walnuts. Stir until just blended. Line muffin cups with paper liners and fill 2/3 full.

Bake for 15 - 20 minutes.

Makes 1 dozen fairly large muffins.

Don't crush your wonderful muffins when you take them along. Use this handy carrying case, with locking lid and non-stick muffin pan. Great for cupcakes too! Oneida 24-c. Cupcake Carrying Case with Muffin Pan

• As always with muffins, mix the dry and wet ingredients together just until they are well mixed, no more. If you over mix any muffin batter, the muffins will not be as tender as they could be.

• This is such a healthy muffin recipe, there is not much sugar in it to begin with. If you prefer totally sugar free muffin recipes, replace the honey with a sugar replacement such as Splenda. You will have to replace the liquid you would get from the honey with water or milk. I would suggest using half of honey and half Splenda. Then just add 2 or three tablespoons of water, milk or pineapple juice.