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| Carrot Pineapple Muffins Recipe |
Category: Breads
Rating:
N/A
Servings: 4
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Ingredients
8 1/4 oz pineapple; crushed, 1 cn
1 skim milk
2 cup whole wheat flour
1 1/3 cup brown sugar; packed
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoon sugar
1/2 teaspoon cinnamon
3/4 cup carrots; grated
1/3 cup vegetable oil
1 egg; lg, beaten
1/2 teaspoon vanilla
Cooking Directions:
Drain the Pineapple, reserving the juice. Add enough skim milk to the juice to make 3/4 cup of liquid, then set aside. Combine the next 7 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 2/3rds full. Bake at 375 degrees F. for 20 to 25 minutes or until done. Serve warm.
From "Make Mine Healthy" by Mimi Morgan. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip
breads,fruits,vegetables,muffins
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