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.