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Carrot And Pineapple Muffins

Diet.Chef's picture
Ingredients
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Canned crushed pineapple 8 Ounce, undrained (1 Can)
  Shredded carrot 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Skim milk 3 Tablespoon
  Egg 1 , lightly beaten
  Vegetable cooking spray 1 Tablespoon
Directions

Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
Combine pineapple, carrot, oil, milk, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 400° for 20 to 25 minutes or until golden.
Remove from pans immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Quick

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