I came across these carrot pineapple muffins the other day in my recipe box. I have not made these in years, probably because I make carrot cake so often as dessert that I forget about making them as muffins in the morning for breakfast. I am so glad that I found this recipe though since its a great and I look forward to sharing it with you.
1 C sugar, 1 1/8 C vegetable oil, 2 large eggs, 1/2 tsp. vanilla, 1 1/4 C flour, 1 tsp. cinnamon, 1 tsp. baking soda, 3/4 tsp. salt, 1/2 C raisins, 1/2 C walnuts, 1/2# carrots shredded, and 1/4 C crushed pineapple. ( I have used tidbits too if this is all I have and it is really good as well if you like the plumpness of the pineapple with the raisins).
Frosting – 1 stick of butter (room temp), 6 oz. cream cheese (room temp), 1/2 tsp. vanilla and 1/2 bag of powdered sugar. Blend and set aside. If its too thick, add a little milk to get to the consistency you want, but be careful not to get too thin. If it does, add more powdered sugar.
Preheat oven to 350 degrees. Spray jumbo muffin tins or line with muffin liners.
Beat sugar, oil, and eggs until light yellow. Add vanilla. Add flour, cinnamon, baking soda and salt. Stir until well blended. Add raisin and walnuts. Stir. Fold in carrots and pineapple until well blended.
Bake 30 minutes. Add frosting when muffins are cooled.