Carrot-Pineapple-Bran Muffins

recipe

Yield:

18 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 88
Caloriesfromfat 0.0 %
Fat 1.9 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.1 g
Carbohydrate 15.8 g
Fiber 0.7 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 109 mg
Calcium 0.0 mg

Ingredients

1 3/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup fat-free milk
1 large egg, lightly beaten
1 (8-ounce) can crushed pineapple in juice, undrained
2 tablespoons margarine or butter, melted
1 cup wheat bran flakes cereal
1 cup shredded carrot
2 tablespoons water
Cooking spray

Preparation

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl. Make a well in center of mixture, and set aside. Combine milk and next 3 ingredients, stirring well. Stir in cereal; let stand 5 minutes.

Place carrot and water in a small saucepan. Cover and bring to a boil; reduce heat, and cook 1 to 2 minutes or until carrot is tender. Drain and set aside.

Add cereal mixture to flour mixture; add carrot, and stir just until dry ingredients are moistened. Spoon batter evenly into 18 muffin cups coated with cooking spray, filling two-thirds full. Bake at 350° for 20 to 22 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006