Make These Pineapple-Carrot Muffins
People in the South call 'em Morning Glory muffins, but I am not a morning person
Hopping off my soap box this weekend and flashing my sweet tooth instead. My baking philosophy is fairly simple: make it easy and make it memorable. That usually means rounding up or down to the nearest half measurement (none of this 3/4 cup plus 1 tbsp. nonsense) and finding flavors that sing. This is one combo I had while in Puerto Vallarta at a charming woman-run bakeshop called Dee’s. My mom made a variation of these muffins growing up with raisins (because she was raised in the generation that prepared for the nuclear fallout by putting raisins in everything), so you can put as many or as few additions as you’d like. The key is to put some whole grain in it to make it super-duper healthy.
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