Sunday 29 January 2012

Carrot Pineapple Muffins

Again this came from an industrial kitchen so if you don't want to make 120 muffins, cut back on the ingredients.  Also, these muffins are a little on the greasy side so you might want to cut back on the oil a little more.

Carrot Pineapple Muffins
dry ingredients:
  • 15 cups of soft flour
  • 9 cups of sugar (unpacked)
  • 1/2 cup of baking powder
  • 3 Tbsp +1 tsp of cinnamon
  • 1 Tbsp +1 tsp of salt

wet ingredients:
  • 5 cups of water
  • 3 Tbsp + 1 tsp of vanilla
  • 6 2/3 cups of oil
  • 10 cups of grated carrots
  • 5 cups of crushed pineapple with juice

1, Sift dry ingredients together in a bowl.
2, Beat together the water, oil & vanilla.
3, Blend the crushed pineapple in a blender or food processor.
4, Mix well all the ingredients together.
5, Use 1/3 cup ice cream scoop to fill muffin cups.
6, Bake in convection oven at 325 degrees for 15 to 20 minutes.


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