Carrot Pineapple Muffins

  • Prep time: 15 minutes
  • Baking time: 25 minutes
  • Makes: 12 muffins
  • Freezing: Excellent
1 1/2 cups (375 mL) Robin Hood® Large Flake Oats
1 can (345 mL) Carnation® Regular Evaporated Milk
1½ cups (375mL) water
1/3 cup (75 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1/2 tsp (2 mL) ground cinnamon
Pinch salt
1 cup (250 mL) fresh blueberries, divided
1/2 cup (125 mL) toasted chopped pecans
1/4 cup (60 mL) plain Greek yogurt
1 Preheat oven to 375°F (190°C). Grease, or line 12 muffin cups with paper liners.
2Drain pineapple, reserving juice and set pineapple aside. Stir together oil, egg and vanilla extract and add to juice.
3Combine flour, Sugar In The Raw, baking powder and salt in a large mixing bowl. Stir in juice mixture, pineapple and chopped carrots. Add chopped pecans. Stir just until moistened.
4Scoop batter into prepared muffin cups. Combine Sugar In The Raw and cinnamon in a small bowl. Sprinkle over muffins.
5Bake in preheated oven 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool on wire cooling rack.