Carrot-Pineapple Muffins

Recipe from

Oxmoor House

Nutritional 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


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


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

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.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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