Carrot And Pineapple Muffins Recipe
Servings: 1
Ingredients
- 1 3/4 c. all-purpose flour
- 1 tsp baking soda
- 1 tsp grnd cinnamon
- 1/4 tsp salt
- 1/4 tsp grnd allspice
- 1/3 c. sugar
- 8 ounce canned crushed pineapple in juice
- 1 c. shredded carrot
- 1/4 c. vegetable oil
- 3 Tbsp. 1% lowfat lowfat milk
- 1 x egg lightly beaten vegetable cooking spray
Directions
- Combine first 6 ingredients in a medium bowl; make a well in center of mix. Combine pineapple, carrot, oil, lowfat milk, and egg; add in to dry ingredients, stirring just till dry ingredients are moistened.
- Spoon batter into muffin pans coated with cooking spray; filling two-thirds full. Bake at 400 for 20 to 25 min or possibly till golden brown. Remove from pans immediately and cold on
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