Large Batch Carrot Pineapple Muffins

• carrots, shredded↗4 cups
• pineapple, crushed↗2 cups
• oil↗2 cups

  (half applesauce, half oil)

• eggs↗8
• sugar↗4 cups
• flour↗6 cups
• baking soda↗4 teaspoons
• baking powder↗4 teaspoons
• cinnamon↗4 teaspoons
• nutmeg↗3 teaspoons
• salt↗2 teaspoons
• raisins (cranberries or nuts)1 cup

Step-by-step instructions

1. 1

   Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well.

2. 2

   In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and rasins. Mix well then add to the wet ingredients. This batter can stay in the fridge for up to 4 weeks.

3. 3

   To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.