Carrot Pineapple Muffins

CARROT PINEAPPLE MUFFINS

4 Preparation Time :

Categories : Breads Fruits

Muffins Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

8 1/4 oz Pineapple -- Crushed,

1 Cn

1 x Skim Milk

2 c Whole Wheat Flour

1 1/3 c Brown Sugar -- Packed

1 tb Baking Powder

1/2 ts Salt

2 tb Sugar

1/2 ts Cinnamon

3/4 c Carrots -- Grated

1/3 c Vegetable Oil

1 ea Egg -- Lg, Beaten

1/2 ts Vanilla

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

375 degrees F. for 20 to 25 minutes or until done. Serve warm. - - - - - - - - - - - - - - - - - -