Carrot and Pineapple Muffins (and Baked Donuts)
- 3 large eggs
- ¾ cup light brown sugar, packed
- ½ cup neutral vegetable oil
- 8-ounce can pineapple in pineapple juice
- 2 cups carrots, shredded or chopped
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
Preheat oven to 350°, line 18 muffin tins with premium liners. If using donut pans, spray liberally.
Whisk flour, baking soda, and cinnamon in large bowl.
Add eggs, brown sugar, and oil to a blender, process until smooth.
Add in pineapple with juice, carrots, and vanilla. Blend till mixed.
Pour wet over dry, stir till mixed.
Fill muffin tins ¾ full. If using donut pans, about half full.
Bake for about 25 minutes, until tops spring back. Let cool a bit, transfer to a cooling rack.
Makes about 12 muffins plus 8 baked donuts (or 18 muffins).