Carrot Pineapple Muffins Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 1/4 ounce: Pineapple, Crushed, 1 Cn
Skim Milk,
2 cup: Whole Wheat Flour,
1 1/3 cup: Brown Sugar, Packed
1 tbsp: Baking Powder,
1/2 tsp: Salt,
2 tbsp: Sugar,
1/2 tsp: Cinnamon,
3/4 cup: Carrots, Grated
1/3 cup: Vegetable Oil,
1 each: Egg, Lg, Beaten
1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp