Title: Carrot Pineapple Muffins
Categories: Bread Fruit Muffins Vegetable
Yield: 4 Servings
| 8 1/4 | oz | Pineapple; Crushed, 1 Cn |
| | | 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 | | 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 full. Bake at
375 degrees F. for 20 to 25 minutes or until done. Serve warm.