| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
18 |
Servings |
INGREDIENTS
| 2 |
tb |
Canola oil |
| 1/2 |
c |
Nonfat yogurt |
| 1/2 |
c |
Apple juice; frozen concentrate |
| 1/4 |
c |
Pineapple juice |
| 1 |
|
Whole egg white |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Flour; all-purpose |
| 1/4 |
c |
Fructose |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 1 |
cn |
Crushed pineapple in juice |
| 1/2 |
c |
Carrots; grated |
INSTRUCTIONS
From: jouet@eve.telalink.net
Date: Wed, 13 Mar 1996 08:01:06 cst
Recipe By: Miss Daisy Cooks Light
Spray 18 muffin cups with non-stick spray. In a large bowl combine the
oil, yogurt, apple juice concentrate, pineapple juice, egg white and
vanilla. Mix well. Add the flour, granulated fructose, baking powder, soda
and salt. Mix again. Fold in the pineapple with juice and carrots. Spoon
batter into prepared muffin cups. Bake in 350 over for 15-20 minutes.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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