Cooking Recipe Carrot Pineapple Muffins
Recipe Ingredients
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
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.