Prep Time 20m
Cook Time 25m
Ready Time 50m
Yield 12 muffins

  • 1 cup Pillsbury BEST™ All Purpose Flour
  • OR Pillsbury BEST® Unbleached All Purpose Flour
  • 1 cup Pillsbury BEST™ Whole Wheat Flour
  • 1/2 cup sugar
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 (8 oz.) can crushed pineapple in juice, undrained
  • 1/2 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 eggs
Preparation Directions
  • Step 1Heat oven to 350°F. Line 12 muffin cups with paper baking cups.
  • Step 2Combine flours, sugar, baking soda, cinnamon and salt in large bowl. Add pineapple with juice, carrots, raisins, walnuts and coconut. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Divide evenly into prepared muffin cups.
  • Step 3Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pans to wire rack to cool. Serve warm or at room temperature.
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