CARROT MUFFINS

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1/2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs at room temperature
• ¾ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 8 ounce can crushed pineapple (⅔ cup)
• 1 ½ cups finely shredded carrots
• ⅔ cup chopped walnuts

Instructions

• Preheat oven to 425 degrees.  Line 12 count standard muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
• In a large mixing bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
• Add the dry ingredients to the wet ingredients mixing just until combined. Fold in the carrots and walnuts.
• Fill the muffin liners just shy of the top with the batter. Bake for 5 minutes at 425. Without opening the oven, reduce the temperature to 350 degrees. Bake for 15-17 minutes or just until a toothpick inserted in the center comes out clean or with a few moist crumbs.