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-> [Bakery, Breads, Carrot, Fruits, Muffins & Biscuits] -> [Carrot pineapple muffins Recipe] |
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Carrot pineapple muffins
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Carrot, Fruits, Muffins & Biscuits |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8 1/4
| oz | Pineapple, Crushed, 1 Cn | | 1
| x | Skim Milk | | 2
| cup | Whole Wheat Flour | | 1 1/3
| cup | Brown Sugar, Packed | | 1
| tbsp | Baking Powder | | 1/2
| tsp | Salt | | 2
| tbsp | Sugar | | 1/2
| tsp | Cinnamon | | 3/4
| cup | Carrots, Grated | | 1/3
| cup | Vegetable Oil | | 1
| each | Egg, Lg, Beaten | | 1/2
| tsp | Vanilla |
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Procedures:
| 1 | Drain the pineapple, reserving the juice. | | 2 | Add enough skim milk to the juice to make ?cup of liquid, then set aside. | | 3 | Combine the next 7 ingredients in a large bowl, stirring until the carrots are well coated. | | 4 | Make a well in the center of the mixture. | | 5 | Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients. | | 6 | Stir until just moistened and no flour streaks remain. | | 7 | Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 2/3rds full. | | 8 | Bake at 375 °F. | | 9 | For 20 to 25 minutes or until done. | | 10 | Serve warm. |
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