- 1/2 cup Marzetti® Slaw Dressing
- 1/3 cup Sugar
- 2 tsp Vegetable oil
- 1 Egg
- 1 Egg yolk
- 1/2 cup Flour
- 1 tsp Baking soda
- 1/4 tsp Cinnamon
- 1/4 cup Walnuts, toasted & chopped
- 1 cup Carrots, shredded
- 1/3 cup Pineapple, drained & crushed
Combine Marzetti® Slaw Dressing, sugar and oil in a mixing bowl. Mix on medium speed for 2-3 minutes. Continue mixing while adding the whole egg and egg yolk one at a time allowing them to fully incorporate.
Sift flour, baking soda and cinnamon together and add to the mixing bowl while off. Turn the mixer on low to blend the flour into the batter until almost fully incorporated.
With the mixer off, add the walnuts, carrots and pineapple, then mix well. Scoop the batter into paper-lined 1 oz. mini muffin tins. Bake in a pre-heated 350° oven for 10-12 minutes, rotating the pan halfway through the baking time. Allow to cool completely before topping with your favorite cream cheese icing.