Carrot Pineapple Muffins

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.