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Carrot-Pineapple Muffins

From

Yield:

14

Directions

Ingredients:
-2 cups flour
-1/2 tablespoon baking powder
-1/2 cup white sugar
-1 teaspoon salt
-1/2 teaspoon baking soda
-1 teaspoon nutmeg
-1 cup grated carrot
-8 ounces crushed pineapple, drained
-3/4 cup coconut
-2 eggs, beaten
-3/4 cup oil
-1/4 cup buttermilk
-1 teaspoon vanilla

Directions:
Combine all dry ingredients, then stir in all liquids until blended. Bake in greased or sprayed muffin tins at 350 degrees about 20 minutes. Don't use paper liners.