Monday, June 13, 2016

Carrot cake muffins









I love carrot cake.. in all it's  carrot, coconut, pineapply goodness, and I love muffins..  So why not put the two together and make these delicious things...


I use cupcake liners to make things easier, but you can grease and flour your muffin tins as well. You can also add chopped pecans or nuts to this recipe.  I am also thinking I should make a cream cheese glaze to drizzle over these next time I make them... YUM .  I made 12 large muffins, you can make smaller ones, I fulled the muffin tins heaping to the top. These do not really puff up and spread like most muffins do.  I smooth out the tops with the back of a spoon before baking.


I used a lot of coconut.  If you don't like them really coconutty, use less.  I also used pineapple tidbits, but you can use crushed, chunked you get the idea.


How every you make these....make them today... Enjoy






Carrot cake muffins


1 box carrot cake mix, dry
1/2 cup  pineapple ( I used tidbits)with it's juice
 1/2 cups shredded coconut
2 T water
1 15 oz can pumpkin




Preheat oven to 350.  Put cupcake liners in cupcake/muffin tins.   Mix all ingredients in a large bowl.  Scoop into prepared muffin tins (see above).  I baked for 38 minutes or until a toothpick inserted in the center comes out clean (they will look underdone slightly but they are cooked).   Enoy

2 comments:

  1. What a grandiose idea! My mouth is watering just thinking of all those awesome flavors rolled into one huge muffin! They look fabulous.

    ReplyDelete
  2. What a grandiose idea! My mouth is watering just thinking of all those awesome flavors rolled into one huge muffin! They look fabulous.

    ReplyDelete