![Double Ginger Carrot Muffins {big Ones]](https://images.kitchenpc.com/fa27011c873643d884b0dec159f385c3.png)
Close
Ingredients
| raw sugar: 1 cup |
| vegetable oil: 3/4 cup |
| ginger (minced): 1 Tbl |
| vanilla extract: 1 tsp |
| eggs: 3 |
| crushed pineapple: 1 cup (drained) |
| carrots (grated): 2 cups (grated) |
| salt: 1 dash |
| baking soda: 1/2 tsp |
| ground ginger: 1 Tbl |
| ground cinnamon: 1 Tbl |
| dried shredded coconut meat (shredded): 1/2 cup |
| self-rising flour (sifted): 2 1/2 cups |
Double Ginger Carrot Muffins {big Ones]
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
11 serving(s)
Tags
- Heat oven 160°C.
- Grease muffin tins.
- Combine sugar, oil, ginger and vanilla.
- Whisk then add eggs, beat till creamy.
- Stir in pineapple and carrot.
- Add sifted flour,salt, baking soda, ginger and cinnamon.
- Add coconut - mix all together.
- Spoon into greased muffin tins.
- Bake 30 - 40 minutes.
- When cool they can be frosted with cream chees frosting if desired.