Carrot Pineapple Muffins


  • 1 can (8 ounce) juice-pack crushed pineapple
  • Milk, as needed
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups unbleached flour
  • 1/3 cup Sugar In The Raw®
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup finely chopped carrots
  • 2 tablespoons Sugar In The Raw®
  • 1/2 teaspoon ground cinnamon


  • Preheat the oven to 400F. Spray 12 muffin tins with nonstick cooking spray.
  • Drain the pineapple reserving the juice. Set the pineapple aside. Add enough milk to the pineapple juice to make 3/4 cup. To the pineapple juice/milk mixture, add the vegetable oil, egg and vanilla.
  • In a bowl, mix together the flour, Sugar In The Raw®, baking powder and salt. Stir in the wet ingredients, just until moistened. Fold in the reserved pineapple and carrots.
  • In a small bowl, combine the 2 tablespoons Sugar In The Raw® and cinnamon. Sprinkle over the muffins.
  • Bake for 20-25 minutes, or until a knife inserted in the center comes out clean.

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