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Many of my friends serve carrot muffins as a side dish at meals. The kids like them, but they generally have so much sugar in them that they might as well be cake. After hunting around, I finally found this recipe. I’ve made it 3 times, and I’ve been pleased with the results.
Some notes on the recipe:
Sugar: It calls for dark brown sugar, but I’ve used light brown sugar and it still tastes very good.
Crushed Pineapple: The crushed pineapple I get is packed in light syrup. Now the directions say to drain the crushed pineapple well, and for the life of me, I can’t figure out how. Sure, when I open the can I get some liquid to drain out. But if I try and push down to force out more liquid I just get this burst of pineapple that splatters on everything in a 12 inch radius. So the pineapple I use is still fairly wet.
Baking Powder & Soda: I only use the baking powder, not the baking soda. Shrug.
I’ve taken to calling this my electronic carrot muffin recipe, since the first 3 times I tried to print it out, my printer wouldn’t work. I kept having to take my iPad into the kitchen. Finally got the printer to work on the 4th try. It wasn’t the website’s fault: apparently I had turned off the wireless printing option on my printer by accident.
