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Carrot-Pineapple Muffins

Carrot-Pineapple Muffins

Oxmoor House JANUARY 1995

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 16%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 21.9g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 90mg
  • Calcium: 0.0mg
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Carrot-Pineapple Muffins recipe

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