Carrot-Pineapple 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

Preparation

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.