Carrot Pineapple Muffins
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ¼ | ounces |
pineapple
crushed, 1 cn |
|
| 1 | x | milk, skim | * |
| 2 | cups | whole-wheat flour |
|
| 1 ⅓ | cups |
brown sugar
packed |
*
|
| 1 | tablespoon | baking powder |
|
| ½ | teaspoon | salt |
|
| 2 | tablespoons | sugar |
|
| ½ | teaspoon | cinnamon |
|
| ¾ | cup |
carrots
grated |
|
| ⅓ | cup | vegetable oil |
|
| 1 | each |
eggs
lg, beaten |
|
| ½ | teaspoon | vanilla extract |
|
Trans-fat Free, High Fiber
Directions
Drain the Pineapple, reserving the juice.
Add enough skim milk to the juice to make ¾ cup of liquid, then set aside.
Combine the next seven ingredients in a large bowl, stirring until the carrots are well coated.
Make a well in the center of the mixture.
Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients.
Stir until just moistened and no flour streaks remain.
Spoon into muffin tins that have been coated with a non-stick spray, filling each cup ⅔ full.
Bake at 375℉ (190℃) for 20 to 25 minutes or until done. Serve warm.
Comments
