Leslie's Carrot Pineapple Muffins
Yield
1 dozenPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | whole-wheat flour |
|
| ½ | cup | all-purpose flour |
|
| ½ | cup | brown sugar |
*
|
| 1 | teaspoon | baking powder |
|
| 1 | teaspoon | baking soda |
|
| ½ | teaspoon | nutmeg |
|
| 1 | teaspoon | cinnamon |
|
| ¼ | teaspoon | salt |
|
| 2 | tablespoons | vegetable oil |
|
| 1 | each | eggs |
|
| ¼ | cup | milk, skim | |
| 1 | cup |
carrots
grated |
|
| 8 | ounces |
pineapple
crushed |
|
Trans-fat Free, High Fiber
Directions
Combine ingredients together as any other regular muffins.
Bake until browned.
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