Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 cup quick or old fashioned oats

  3. 1/2 cup brown sugar, firmly packed

  4. 1/3 cup raisins, chopped dates, dried cherries or dried cranberries

  5. 1 tablespoon baking powder

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1 (8-ounce) can crushed pineapple in juice, undrained

  10. 1/2 cup shredded carrots

  11. 1/2 cup milk

  12. 1/3 cup vegetable oil

  13. 1 large egg, lightly beaten Glaze:

  14. 1/3 cup powdered sugar

  15. 3 to 4 teaspoons milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F (205°). Line 12 medium muffin cups with paper baking cups or grease bottoms only with vegetable shortening. For muffins: In a large bowl, combine flour, oats, brown sugar, raisins, baking powder, cinnamon, baking soda and salt, mixing well. In a medium bowl, combine pineapple (with juice), carrots, milk, oil and eggs, mixing well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups three fourths full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool 10 minutes. For glaze: Combine ingredients in small bowl until smooth. Drizzle over muffins. Serve warm.


Send feedback