I like to keep muffins in the freezer for Eric to pack in his suitcase for breakfast when he travels, which is every week. Sometimes he just likes to have a cup of coffee and a muffin in his room before he heads out for the day. I played around with this muffin for a while before I nailed it.
It is a hearty muffin. It is filled with carrots, pineapple, pecans, raisins, cinnamon and nutmeg. It is one of those “stick to your ribs” muffin. I used King Arthur Flour for these. King Arthur’s motto is, “Try it once, Trust it always.” It is a very light baking flour that bakes to perfection. If you have never tried it, I highly suggest it.
This muffin recipe is pretty standard. Mix the dry ingredients together, mix the wet ingredients together, and then combine the two.
In one bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.
In another bowl, whisk together sugar, canola oil, eggs, and vanilla. Fold in crushed pineapple and grated carrots.
Add the liquid to the flour mixture, stirring just until dry ingredients are wet. Fold in toasted pecans and raisins.
Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool on wire rack.
Eric LOVED these! He ate three muffins, three mornings in a row. I put the rest of the muffins in a ziplock bag in the freezer ready to travel with him.
If you need a hearty “stick to your ribs” kind of muffin, this is it! When, not if, your bake these, be sure to share a picture on ‘Adventures with Edna’ facebook page!
Jody and Edna
- 1 cup chopped pecans
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 2 cups sugar
- ¾ cup canola oil
- 3 large eggs
- 3 tsp. vanilla extra t
- 1 (8 oz.) can crushed pineapple, undrained
- 2 large carrots, grated
- 1 cup golden raisins
- Preheat oven to 350 degrees.
- Bake pecans in a single layer on a baking sheet 7 minutes or until light toasted.
- Cool completely on a wire rack.
- In a large bowl combine flour, salt, baking soda, cinnamon, and nutmeg.
- Make a well in center of mixture.
- Whisk together sugar, canola oil, eggs, and vanilla.
- Fold in crushed pineapple and carrots.
- Add to flour mixture, stirring just until dry ingredients are moistened.
- Fold in toasted pecans and raisins.
- Spoon into 2 lightly greased muffin tins, or use cupcake liners, fill 2/3’s full.
- Bake at 350 de3grees for 23 to 25 minutes or until a wooden pick inserted center comes out clean.
- Cool in pans on wire rack 10 minutes.
- Remove muffins from muffin tin and finish cooling on wire racks.