Carrot Pineapple Muffin
A great breakfast starter or just for a snack.
- 3/4 cup flour + 1/2 cup flour
- 2/3 cup brown sugar
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- 2 eggs
- 1/3 cup canola oil
- 1 tbsp vanilla
- 2 cup carrot (grated)
- 1/2 cup pineapple (chunks)
- 1/2 block cream cheese (room temp)
- 2 tbsp butter (room temp)
- 1 tsp vanilla
- 1 to 1 1/2 cup icing sugar (sifted)
Preparation time 30mins
Cooking time 60mins
Preheat 350 degree - Bake 30 minutes
Put all dry ingredients (except ½ cup flour) in a bowl. In another bowl stir or whisk the wet ingredients. Mix wet into dry ingredients. Add only enough of remaining flour to make dough really sticky, almost dry. Add carrots and pineapples.
For the icing, just mix until well combined and smooth.
Bake and let cool completely before applying icing.