Carrot Pineapple Muffins

I always love trying/making up new cake recipes. I had some pineapple and carrots at home so I figured why not?

Carrot Pineapple Muffins

Ingredients:

1 1/2 cups shredded carrots (about 4 whole carrots)
1 cup crushed pineapple, drained (I used fresh but you could use canned)
1 cup sugar (I used splenda)
1 1/2 tsp vanilla extract
2/3 cup oil
2 eggs
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmug


Directions:

1. Preheat oven to 375 degrees. Combine carrots, pineapple, sugar, vanilla, and eggs until well blended.

2. In separate bowl, combine remaining ingredients and then slowing mix in with wet ingredients.

3. For cupcakes fill muffin til 2/3 full, for muffins fill completely.

4. Bake for 20 minutes or until toothpick comes out clean. Enjoy!

If you decide to make cupcakes, here's an easy cream cheese frosting recipe:

Cream Cheese Frosting

Ingredients:

2 8 oz packages cream cheese, softened
1/2 cup softened butter (1 stick)
2 cups sifted powdered sugar
1 tsp vanilla extract

Directions:

Mix cream cheese and butter until well blended. Stir in vanilla. Slowly add in powdered sugar until all combined.