Sunshine Muffins Recipe

Rating 5

These hearty muffins are packed with goodies like pineapple, coconut, raisins and pecans. We enjoy them with coffee on Christmas morning. In fact, my family likes them so much that I now also make them for Thanksgiving breakfast.

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Sunshine Muffins Recipe
  • Prep: 15 min. Bake: 20 min. + cooling
  • Yield: 12 Servings
15 20 35

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup finely shredded carrots
  • 2/3 cup vegetable oil
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Directions

  • In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil and pineapple. Stir into dry ingredients just until moistened. Fold in coconut, raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove from pan and cool on wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 302 calories, 18 g fat (3 g saturated fat), 35 mg cholesterol, 213 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Sunshine Muffins in Country Woman Christmas Annual 1997, p19

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Sunshine Muffins

Sunshine Muffins

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(1-2) of 2 reviews

Reviewed on Apr. 07, 2013 by battlexe44

I made these for my family this morning but accidentally left out the vegetable oil. They came out tasting great anyway and they had less fat and calories. I will definitely be making these again.

Reviewed on Mar. 09, 2013 by MiniDriver

I left out the sugar, and these muffins were perfect! They are delicious and filling. I will make these often as a breakfast treat or a hiking snack.

 
 

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