Cinnamon-topped Carrotcake Muffins Recipe
Yield: 12 muffinsRecipe by luhu.jp
Ingredients:
14 ounce: Can pineapple, crushed in -juice
1 cup: Natural wheat bran,
1/3 cup: Milk,
1: Egg,
1/3 cup: Vegetable oil,
1 cup: Carrots, shredded
2 cup: All-purpose flour,
1/2 cup: Sugar substitute, Splenda
1 tbsp: Baking powder,
1 1/2 tsp: Cinnamon,
1/2 tsp: Nutmeg,
1/2 tsp: Ginger,
1/2 tsp: Salt,
TOPPING
1 tbsp: Sugar substitute, Splenda
1 tsp: Cinnamon,
Directions:
Combine pineapple including juice, bran and milk; let stand 5
minutes. Stir in egg, oil and carrots. In a large bowl, mix
remaining ingredients, except topping. Stir pineapple mixture into
dry ingredients, stirring just until moistened.
Spoon into 12 large greased or paper-lined muffin cups. Combine
topping ingredients and sprinkle on top. Bake at 400F for 20 to 25
minutes or until browned and firm to the touch. Cool in pan 5
minutes; turn out onto rack to cool. Store in an air-tight container.
Per muffin: Energy - 182 cal Protein - 3.9 g, Fat - 7.1 g
: Carbohydrates - 27.8 g
Origin: Splenda Low-Calorie Sweetener
From the Collection of Candis Compton
Submitted By CANDIS COMPTON On 06-14-95
Source from luhu.jp
minutes. Stir in egg, oil and carrots. In a large bowl, mix
remaining ingredients, except topping. Stir pineapple mixture into
dry ingredients, stirring just until moistened.
Spoon into 12 large greased or paper-lined muffin cups. Combine
topping ingredients and sprinkle on top. Bake at 400F for 20 to 25
minutes or until browned and firm to the touch. Cool in pan 5
minutes; turn out onto rack to cool. Store in an air-tight container.
Per muffin: Energy - 182 cal Protein - 3.9 g, Fat - 7.1 g
: Carbohydrates - 27.8 g
Origin: Splenda Low-Calorie Sweetener
From the Collection of Candis Compton
Submitted By CANDIS COMPTON On 06-14-95
Source from luhu.jp