Bring some happy-fun-time pineapple-carrot joy to your dismal-grey-sad morning with these tender widdle muffins. They really are like a burst of sunshine!
- 1/2 cup of vanilla soy yogurt (or any flavored yogurt, such as lemon or peach)
- 1/2 cup of plain or vanilla soy milk
- 1 tablespoon of ground flaxseed
- 1/4 cup of canola oil
- 1/2 cup of brown sugar
- 1/2 cup of crushed pineapple, well drained (use canned only; reserve the juice)
- 1/2 cup of finely shredded carrot (about 1 large carrot)
- 1 heaping teaspoon of finely grated orange zest (About 1 large orange)
- 1/2 cup of raisins
- 1 1/3 cups of whole wheat pastry flour or all-purpose flour, or a combination of both
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- Preheat the over to 350F and lightly grease a non-stick 12-cup muffin tin. In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and brown sugar. Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved juice, carrot, orange zest, and raisins; thoroughly mix. Sift in the flour, baking powder, baking soda, ginger cinnamon, and salt. Stir only just enough to moisten the dry ingredients.
- Scoop into the muffin tin, filling to the top of each cup, or a little bit above (the batter is chunky and these muffins don't rise very much). Bake for 24-26min., until a toothpick, or a think, sharp knife inserted into the center of a muffin comes out clean. Allow to cool for 5min. in the tin before transferring the muffins to a cooling rack.
- These muffins don't rise very high, preferring to have a flat, crisp top instead. So don't be afraid to fill each muffin cup to the top, or even a little bit past that.
- Fresh pineapple doesn't work so well in this recipe, so be sure to use only canned, crushed pineapple. The enzymes in fresh pineapple can interfere with the leavening process and cause uneven baking.
- This recipe takes approximately forty minutes to prepare and makes roughly a dozen muffins.
Feel free to substitute or add ingredients that you wish.
I prefer to substitute the canola oil with grape seed oil and the all purpose baking flour with a flour from Organic Pantry which doesn't just double as pancake mixture, but is also gluten free.
I hope you enjoy the recipe!!