There is something nice about starting Mondays off with the latest muffins. Of all the baked goods, we have, muffins are the ones that go the fastest and are liked the most. I found the original recipe on allrecipes. com. and I noted that I can't remember making muffins with pineapple. I don't use pineapple often although
Pineapple Sunshine Muffins (adapted)
2 cups gluten-free flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup oil
1 teaspoon pure vanilla extract
1 cup crushed pineapple, undrained
2/3 cup shredded carrot
In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger.
In another bowl, beat the eggs, oil and vanilla; stir in pineapple.
Stir into dry ingredients just until moistened.
Fold in carrot. F
ill greased or paper-lined muffin cups three fourths full. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.