Name: Carrot Pineapple Muffins
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Dairy, Eggs		Breads, Fruits, Muffins, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From "Make Mine Healthy" by Mimi Morgan.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip

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