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Honey Carrot Muffins w/ Raisins & Dried Pineapple


Ingredients

  • 1 cup Sue Bee® Honey
  • 2 teaspoon ground cinnamon
  • 2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup pineapple
  • 1/2 cup pecans
  • 1 cup raisins
  • 3 cups carrots
  • 1 teaspoon vanilla extract
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 3 eggs
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 375 F.
  • Grease 3 standard muffin tins and set aside.
  • In a large bowl, beat eggs with a wire whisk.
  • Add buttermilk, oil, Sue Bee® honey, and vanilla, and mix together until well blended.
  • With wooden spoon, stir in carrots, raisins, pecans, and pineapple.
  • In a small bowl, mix together flours, soda, cinnamon and salt.
  • Gently fold the dry ingredients into the carrot mixture and mix until just blended.
  • Spoon the batter into cups, filling to the top. Bake for 25 minutes, or until muffins spring back when touched.
  • Let cool for five minutes in the tins, then transfer to cooling rack.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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