| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
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
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.
Recipe by: Miss Daisy Cooks Light Posted to MM-Recipes Digest V4 #074 by
Sharon <jouet@mindspring.com> on Mar 13, 1997
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