from the Manchester Learning Gardens
Makes 12 muffins - double the recipe for one classroom
2 medium carrots, rinsed, peeled and grated (enough for ¾ cup)
1 cup canned crushed pineapple with juice
5 Tbsp. canola oil
¼ cup cold water
1 Tbsp. white distilled vinegar
1 ¼ cups all-purpose flour
¾ cup light brown sugar, packed
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
A pinch of ground nutmeg, pumpkin pie spice, or apple pie spice
Non-stick cooking spray
- Preheat oven to 350° F.
- In a medium bowl mix pineapple and its juice, oil, water, vinegar and ¾ cup of the grated carrot. Mix with a fork to combine.
- In a large bowl mix flour, brown sugar, baking soda, cinnamon, salt and nutmeg. Blend with a fork to break up any lumps.
- Add wet ingredients to dry ingredients. Mix until just combined.
- Coat muffin pans with non-stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on the middle rack of the oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.
Check out the Manchester Learning Gardens' School Garden of the Month Article and their Curried Carrot Soup Recipe!
