Carrot Pineapple Muffins

Ok… so the initial thought was that these would be cupcakes.  Turns out not so much.  These are light and fluffy and not dense at all like I expected them to be.  Oh well.  I guess they will just be Breakfast to go with my coffee or tea in the morning.

Note: One didn’t want to come out of the pan nicely.  Oh well.  I guess I eat that one first.

2016-03-27 13.02.01.jpg

 

Ingredients:

  • 1 Boxed Carrot Cake Mix (ignore the recipe to make it)
  • 2 eggs
  • 1/4 cup spiced rum
  • 1/2 cup water
  • 1/2 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 ground cinnamon
  • 3/4 cup shredded carrots
  • 1/2 cup ground flaxseed
  • 1 cup crushed pineapple

 

Instructions

  • Preheat oven to 350 degrees.
  • Prepare muffin pans.  (I used a large 6-muffin pan plus 4 of a regular 6-muffin pan.)
  • Place the following in a blender and blend for like 5 seconds…. so that carrots are still a little chunky: eggs, spiced rum, water, vanilla extract, nutmeg, cinnamon, carrots.
  • In a large bowl, mix together the cake mix with the wet ingredients you just blended.
  • Gently fold in the ground flaxseed and crushed pineapple.
  • Divide the mix into muffin pan.
  • Bake for 16-18 minutes depending on oven.  (Do the toothpick test.)
  • Take out and let cool before removing from pan.

 

 

#SuperEasy #Muffins #Breakfast #iBakeWithBooze

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