• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Carrot Pineapple Muffins

  • Recipe Submitted by on

Category: Fruit, Breads, Vegetables, Quick Breads

 Ingredients List

  • 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.

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