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Carrot Pineapple Muffins
0
(0)
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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