Muffin Time: Carrot & Pineapple

Since we are in the middle of a rainfall warning, it's only fitting that indoor activities take place.  You can only jump in puddles for so long... 

So while the kids are away at school, I decided to catch up on some baking and my all-important celebrity-trash magazine reading (okay, picture looking)

At least all this rain means I'm saving on my water bill.  Oh, and it's also forcing me to have a lazy/relaxing afternoon.  Happy Friday to me.

Carrot & Pineapple Muffins

Ingredients:
1 2/3 cup all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
3/4 cup sugar, plus more for sprinkling
1/4 cup oil
1 egg
1 - 14oz can crushed pineapple
1 tsp vanilla
1 cup carrot, finely grated
1/2 cup golden raisins


Method:
Preheat oven to 400F.  Spray 12 cup muffin tin (plus another 3 cup muffin tin) with non-stick spray or line with liners.  Set aside.
Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl.  Set aside.
In large bowl combine egg, pineapple, oil and vanilla.  Stir in carrots and raisins.
Add flour mixture, stirring until just moistened.
Using an ice cream scoop, fill prepared muffin tins to top.  Sprinkle with sugar.  Bake until toothpick inserted into the centre comes out clean, about 20-22 minutes.  Remove from pan and let cool on a wire rack.

Yields approximately 15 muffins

Adapted from my carrot & bran muffins