Carrot Pineapple Muffins Recipe

Step 1

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.

Things You'll Need

  • 8 1/4oz Pineapple; Crushed, 1 Cn
  • 1 Skim Milk
  • 2c Whole Wheat Flour
  • 1 1/3c Brown Sugar; Packed
  • 1tb Baking Powder
  • 1/2ts Salt
  • 2tb Sugar
  • 1/2ts Cinnamon
  • 3/4c Carrots; Grated
  • 1/3c Vegetable Oil
  • 1ea Egg; Lg, Beaten
  • 1/2ts Vanilla

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