Carrot Pineapple Muffins

* Exported from MasterCook *

CARROT PINEAPPLE MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
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
full. Bake at 375 degrees F. for 20 to 25 minutes or
until done. Serve warm.



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