How to Cook Delicious Well-Seasoned and Spicy Hawaiian Pineapple Carrot Muffins
If you’re looking for a delightful treat that combines the sweetness of pineapple with the warmth of spices, these Hawaiian Pineapple Carrot Muffins are sure to hit the spot! They are moist, flavorful, and perfect for breakfast, a snack, or even a dessert. Let’s dive into how to create these delicious muffins that will fill your kitchen with a wonderful aroma!
Ingredients
Dry Ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ½ teaspoon salt
– ½ teaspoon nutmeg
– ½ teaspoon allspice
– ½ cup brown sugar (packed)
Wet Ingredients:
– 2 large eggs
– ½ cup vegetable oil (or melted coconut oil)
– 1 teaspoon vanilla extract
– 1 cup crushed pineapple (drained)
– 1 cup grated carrots (about 2 medium carrots)
Optional Add-Ins:
– ½ cup chopped walnuts or pecans (for added crunch)
– ½ cup shredded coconut (for extra tropical flavor)
Instructions
Step 1: Preheat the Oven
1. Preheat: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
Step 2: Prepare the Dry Ingredients
1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, allspice, and brown sugar until well combined.
Step 3: Prepare the Wet Ingredients
1. Mix Wet Ingredients: In another bowl, beat the eggs and add the vegetable oil and vanilla extract. Mix until combined. Then, stir in the drained crushed pineapple and grated carrots.
Step 4: Combine Ingredients
1. Combine: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it’s okay if there are a few lumps. If you’re adding nuts or shredded coconut, fold them in at this stage.
Step 5: Fill the Muffin Tin
1. Scoop Batter: Using a scoop or spoon, fill each muffin cup about ¾ full with the batter.
Step 6: Bake the Muffins
1. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Cool and Serve
1. Cool: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Useful Tips and Notes
– Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months. Just thaw before enjoying!
– Pineapple Options: Fresh pineapple can be used instead of canned, but ensure it’s well-drained to avoid excess moisture.
– Grating Carrots: For best results, use a box grater or food processor to grate the carrots finely.
– Add Spices: Feel free to adjust the spices according to your taste preferences. If you like a little kick, a pinch of cayenne pepper can be added!
Nutritional Information (per muffin, based on 12 servings)
– Calories: 180
– Fat: 9g
– Saturated Fat: 1g
– Cholesterol: 35mg
– Sodium: 150mg
– Carbohydrates: 24g
– Fiber: 1g
– Sugar: 8g
– Protein: 2g
(Note: Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.)
Conclusion
These Hawaiian Pineapple Carrot Muffins are a delicious way to start your day or enjoy as a sweet treat. The combination of pineapple and carrot creates a delightful flavor, while the spices add warmth and depth.
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Happy baking, and enjoy your culinary adventures! ✨
