Free Recipe Carrot Pineapple Muffins 2
Recipe Type: Free Bread Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Carrot Pineapple Muffins 2 Recipe
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
Carrot Pineapple Muffins 2 Preparation
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
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