Carrot And Pineapple Muffins
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 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|
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.
Serving size: Complete recipe
Calories 1744 Calories from Fat 655
% Daily Value*
Total Fat 74 g113.7%
Saturated Fat 10.8 g54.2%
Trans Fat 0 g
Cholesterol 212.4 mg70.8%
Sodium 2063.7 mg86%
Total Carbohydrates 247 g82.5%
Dietary Fiber 13.6 g54.6%
Sugars 111 g
Protein 26 g52.3%
Vitamin A 510.5% Vitamin C 16.8%
Calcium 21.5% Iron 50.8%
*Based on a 2000 Calorie diet