(1)8 ozcan crushed pineapple in juice drained well
Instructions
Preheat the oven to 350°, prep a muffin tin with paper muffin cups.
In a large bowl stir together the dry ingredients: flour, sugar, baking soda, salt, cinnamon and ginger.
2 cups all purpose flour, 1 ¼ cups brown sugar, 2 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoon cinnamon, ½ teaspoon ground ginger
In a separate bowl whisk together the wet ingredients: eggs, oil, vanilla, orange zest and orange juice. (you should have ¼-1/3 cup fresh squeezed orange juice)
3 eggs, 1 cup vegetable oil, 1 teaspoon vanilla, 1 large fresh orange
Add the wet mixture to the dry mixture and stir just until it is blended, only about 5-6 stirs. Don't overmix at this point.
Grate the apple and carrots.
Add in the grated carrot, apple, raisins, nuts and drained crushed pineapple. Fold everything in, just until combined. Don't overmix.
2 cups peeled and grated carrots, 1 tart apple peeled, cored and grated, ¾ cup raisins, ½ cup pecans or walnuts, (1) 8 oz can crushed pineapple in juice
Scoop the mixture into the prepared muffin tin, filling each cup about ¾ full.
Bake for 25-27 minutes until they are golden and baked through. Insert a toothpick into the center and if it comes out clean without batter, they are done.
Storing
Store your muffins at room temp, in a covered container, for up to 5 days.
Freezing
These muffins freeze really well! Place them in a freezer safe container and keep frozen for up to 3 months.
To thaw place a room temperature for a couple hours.