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Carrot Pineapple Muffins

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Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
8 ¼ ounces pineapple
crushed, 1 cn
Camera
1 x milk, skim *
2 cups whole-wheat flour Camera
1 ⅓ cups brown sugar
packed
* Camera
1 tablespoon baking powder Camera
½ teaspoon salt Camera
2 tablespoons sugar Camera
½ teaspoon cinnamon Camera
¾ cup carrots
grated
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cup vegetable oil Camera
1 each eggs
lg, beaten
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½ teaspoon vanilla extract Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 433 43% from fat
 % Daily Value *
Total Fat 20g 32%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 329mg 14%
Total Carbohydrate 19g 19%
Dietary Fiber 9g 34%
Sugars g
Protein 20g
Vitamin A 71% Vitamin C 26%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 
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