As the first chilly day of the season arrives, there is nothing quite as comforting as the aroma of fresh baked muffins wafting through the kitchen. If you’re looking to cozy up with a delicious treat, these Sunshine Carrot Muffins are a perfect choice. Swapping out vegetable oil for butter, sweetening with pineapple and coconut while cutting back on sugar, make these warm, moist muffins guilt-free. Let’s dive in and enjoy a bite of sunshine on a cool autumn day.
Ingredients
- 2 cups sifted flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1/2 cup milk
- 1/2 melted butter
- 1 cup finely shredded carrots
- 1/2 crushed pineapple
- 1/2 c shredded coconut
Instructions
Preheat the oven to 425 degrees and grease muffin tins. Combine all the dry ingredients and set aside. In a large bowl, mix eggs, milk and melted butter. Mix flour mixture in with wet ingredients until combined. Fold carrots, pineapple and coconut into the batter. Fill muffin tins about 3/4 full. Bake 15 to 20 mins. Poke a tooth pick or knife into the center. If it comes out clean, the muffins are ready.
Yield: 12 standard muffins and 6 jumbo muffins
Optional: Sprinkle with Powdered or cinnamon sugar when cool.
As the leaves begin to change and the air becomes crisp, take the time to embrace the joys of autumn baking. These Sunshine Carrot Muffins, with their luscious use of butter, offer a delicious way to stay cozy and satisfied on a chilly day. So go put on your cozy sweater, preheat the oven and let the warmth and aroma of these muffins fill your home.
