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Carrot-Pineapple Muffins

Yield 18 muffins.

Ingredients

  • 1 (8-ounce) can crushed pineapple in juice, undrained
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup firmly packed brown sugar
  • 1 cup skim milk
  • 1/2 cup frozen egg substitute, thawed
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons vegetable oil
  • 1 cup finely shredded carrot
  • 1/2 cup golden raisins
  • Vegetable cooking spray

Nutrition Information

  • calories 113
  • caloriesfromfat 16 %
  • fat 2 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 21.9 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 90 mg
  • calcium 0.0 mg

How to Make It

  1. Drain pineapple, reserving juice for another use. Press pineapple between paper towels to remove excess moisture; set aside.

  2. Combine all-purpose flour and next 5 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in pineapple, carrot, and raisins. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 20 to 22 minutes or until golden. Remove from pans immediately.

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