Side Pannel
Carrot Pineapple Muffins
Carrot Pineapple Muffins
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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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