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Carrot and Pineapple Muffins

Carrot and Pineapple Muffins

recipe ingredients
1 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
1/3 cup sugar
1 small can (8 oz) crushed pineapple in juice, undrained
1 cup shredded carrot
1/4 cup vegetable oil
3 Tbsp. skim milk
1 egg, lightly beaten

recipe directions
Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine pineapple, carrot, oil, milk and egg; add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into muffin pans coated with nonstick cooking spray, filling two thirds full. Bake at 400*F for 20 to 25 minutes or until golden. Remove from pans immediately.

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Serves: 14 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
127 5 1 2 1 110 19 3
  • Nancy

    Moist, delicious muffins. I added raisins as well.