Carrot and Pineapple Muffins
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Loading ...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.
Other Suggested Recipes:
- Mini Carrot Quiches
- Fig Muffins
- Pear-Oatmeal Muffins
- Banana Spice Muffins
- Peanut Butter and Honey Muffins
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 |
Moist, delicious muffins. I added raisins as well.