| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bread | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Whole-wheat flour |
| 1/2 | c | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 2 | Beaten eggs (or substitute) | |
| 1 | cn | (8-oz.) crushed pineapple (juice pack) |
| 1/4 | c | Finely shredded carrot |
| 1/4 | c | Raisins |
| 2 | tb | Light corn syrup |
| 1 | ts | Vanilla |
| Nonstick spray coating | ||
| 1/4 | c | Finely chopped walnuts |
INSTRUCTIONS
From: athena.wnin@smtp.usi.edu Date: Mon, 8 Jul 96 8:33:08 -0400 In a large mixing bowl stir together flours, sugar, baking powder, cinnamon, and ginger. Make a well in the center; set aside. In a small mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup, and vanilla; add this to flour mixture. Stir just until moistened. Spray 12 standard-size muffin cups with nonstick coating or line cups with paper bake cups. Divide batter evenly among muffin cups. Sprinke with nuts. Bake in a 400-degree oven about 20 minutes or until golden. Serve warm. Makes 12 muffins. Nutrition information per muffins: 162 calories, 3 g fat, 36 mg cholesterol, 4 g protein, 31 g carbohydrate, 63 mg sodium, 1 g fiber Digest eat-lf.v096.n091 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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