Carrot Pineapple and Coconut Muffins

By slw1112

Ingredients

• 3 cups flour
• 2 tsp baking soda
• 2 slightly rounded tsp baking powder
• 1/4 tsp salt
• 2 rounded tsp ground cinnamon
• 1-19 oz can crushed pineapple
• 2 cups grated carrots
• 4 eggs
• 1-1/3 cup canola oil
• 4 tsp vanilla
• 1-1/2 cups sugar
• 2/3 cup sweeted flaked coconut

Details

Cooking time 30mins

Preparation

Step 1

Preheat oven to 350F. Line muffin tins with 2 paper liners per cup.
Drain the pineapple.
Sift flour, baking soda, baking powder, salt and cinnamon together
Stir grated carrots into dry ingredients
Beat eggs and add oil, sugar and vanilla. Mix well.
Add drained pineapple to egg mixture.
Combine dry and wet ingredients. Do not overmix.
Fill cups nearly full.
Bake for 30 minutes or till cake tester comes out clean.