Lemon Pineapple Carrot Muffins

Kricklewood Farm Lemony Pineapple Carrot Muffins

Lemon Pineapple Carrot Muffins
Prep time
Cook time
Total time
For this hearty carrot muffin recipe full of pineapple, nuts, oatmeal and raisins, the Kricklewood Farm Lemon Sunflower Oil adds a delicious citrus touch. Makes a great weekend addition to brunch or on their own. Enjoy!
Recipe type: Breakfast
Serves: 16 muffins
  • ½ cup Kricklewood Farm Lemon Infused Sunflowewr Oil
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup firmly packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
  • 1 egg
  • 1 cup shredded carrots
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ½ cup oatmeal
  1. Heat oven to 375°F. Grease bottoms only of 16 muffin cups or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and salt; mix well.
  2. In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins, walnuts and oatmeal. Fill greased muffin cups ¾ full.
  3. Bake at 375°F. for about 20 minutes or until muffins are light brown and toothpick inserted in center comes out clean.