Carrot cake with pineapple muffin パイナップル入り人参ケーキマフィン

 Recently we received two pineapples as a gift. They were probably the best pineapples we have ever had. They were certainly much better than the ones from the grocery store. They were very sweet, juicy and not fibrous except for the center cores towards the top and bottom. Although they were good, it was a lot of pineapple. Then, my wife found a recipe for carrot cake muffins in the recently re-discovered cookbook “Mostly Muffins” which uses pineapple and she went for it. This was a delicious most tender soft muffin. It did not taste of pineapple; but it must have contributed to making the muffin extra-tender. The amount of carrot that went into the batter was also quite large. Both the pineapple and the carrots basically disappeared into the muffin. This is another excellent muffin.

As usual, I ask my wife to provide the recipe.

Ingredients:
1 3/4 cup AP flour
2/3 cup light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 tsp. ground cinnamon
1/8 tsp. mace
1/2 cup crushed pineapple including juice
1/2 cup vegetable oil
1 egg, lightly beaten
1 1/2 tsp. vanilla
2 cups shredded carrots
1/2 cups raisins

Double recipe
3 1/2 cup AP flour
1 1/3 cup light brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp salt
2 tsp. ground cinnamon
1/4 tsp. mace
1 cup crushed pineapple including juice
1 cup vegetable oil
2 egg, lightly beaten
3 tsp. vanilla
4 cups shredded carrots
1 cup raisin

Directions:
Put the pineapple in the bowl of a food processor with a blade and puree. Shred the carrots in a food processor. Set both the pineapple and carrots aside. In a bowl mix the dry ingredients (flour thru mace). In a separate bowl mix the wet ingredients (pineapple thru vanilla). Mix the wet ingredients into the dry ingredients. Stir until just mixed then add the carrots and raisins. Mix until incorporated. Scoop the batter into 12 heavily greased muffin tins. (I used the 2nd largest scoop). Bake in a 400 degree oven for 15 to 20 minutes until a tester put into the middle muffin comes out clean. These muffins are exceedingly tender. They have to be cooled completely before attempting to take them out of the muffin tins. (The first batch I made fell apart into large crumbs when I tried to remove them from the tins soon after they came out of the oven. The second batch was fully cooled and came out just fine.)

These are really good muffins. As stated previously they are very tender with a mild cinnamon sweetness and a nice firm texture element from the raisins. Great for breakfast.