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Pineapple Coconut Pecan Muffins with Raisins

 Pineapple Coconut Pecan Muffins with Raisins
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.
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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.

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Pineapple Coconut Pecan Muffins with Raisins (continued)

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.