| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | Muffins, Breads, Muffins & r | 24 | Servings |
INGREDIENTS
| 1 | c | Flour |
| 1/2 | c | Bran |
| 1 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1/3 | c | Salad oil |
| 1/3 | c | Apple sauce |
| 2 | Eggs | |
| 1 | c | Finely grated raw carrot |
| 1/2 | c | Crushed pineapple in juice |
| (with juice) | ||
| 1 | ts | Vanilla |
INSTRUCTIONS
Sift dry ingredients together in a large bowl. Add oil, applesauce, eggs, carrot, pineapple and vanilla. Blend on Low speed until all ingredients are moist, then beat for 2 minutes at Medium speed. Half fill greased muffin tins and bake at 350 F. for 25 minutes. Recipe By : Cheryl 562/AOL From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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