These muffins are ideal for kids to help with their preparation; it's simple, where they can mix the ingredients and fill the molds, they will have so much fun.
1/2 cups canned pineapple, chopped into small cubes
1/2 cups cranberries
1/2 cups carrot , grated
1 teaspoon baking soda
1/2 cups vegetable oil
pineapple juice, in syrup (as needed)
1/2 tablespoons baking powder
Preparation
30 mins
20 mins
Low
Sift all the flours, baking powder, baking soda, and cinnamon, add the eggs one by one, then the oil, and finally the milk, beat with a mixer until the lumps are gone, then incorporate the carrot, blueberries, pineapple, and nuts. If the mixture is too thick, you can gradually add the pineapple syrup, being careful not to make it too liquid.
Then place the paper liners in the molds and fill them 3/4 full, bake at approximately 180ºC for 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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