Carrot and Pineapple Muffins | Ep. 10 | Cooking in the Community Kitchen

Join Judy and Colleen for a back-to-school special of Cooking in the Community Kitchen! Together they discuss SAITSA, the student association within SAIT and the resources they provide to ensure students feel supported. Judy and Colleen also prepare a nutritious and delicious snack for on-the-go students! Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.

Ingredients

Carrot & Pineapple Muffins

  • 1 cup Sugar

  • 2 tsp. Baking powder

  • 2 Eggs

  • 1 tsp. Vanilla extract

  • 1 1/2 cups all-purpose flour

  • 2/3 cups Vegetable or Canola oil

  • 1 tsp Baking soda

  • 1/4 tsp. Salt

  • 1 tsp. Cinnamon

  • 1 cup grated carrots

  • 1 cup Drained crushed pineapple

    ( We suggest washing all fruits and vegetables before consuming)

Preparation

Carrot & Pineapple Muffins

Carrot & Pineapple Muffins

Preheat oven to 350 degrees

Beat together the oil, sugar and eggs for 3 - 5 minutes, stir in vanilla.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.

Stir into oil, sugar and egg mixture just until combined. Fold in grated carrots and pineapple, mix just until combined.

Spoon in or use a scoop and fill greased tin or muffin papers about 2/3 full. Bake in preheated oven for about 20 minutes or until a toothpick comes out clean.

Cool in muffin tins, then remove to a rack to finish cooling

ENJOY!

(Double the recipe - freezes well)

Brittney Nordin