Carrot pineapple muffins

 
                          CARROT PINEAPPLE MUFFINS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads                           Fruits
                 Muffins                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8 1/4   oz           Pineapple -- Crushed, 1 Cn
    1       x            Skim Milk
    2       c            Whole Wheat Flour
    1 1/3   c            Brown Sugar -- Packed
    1       tb           Baking Powder
      1/2   ts           Salt
    2       tb           Sugar
      1/2   ts           Cinnamon
      3/4   c            Carrots -- Grated
      1/3   c            Vegetable Oil
    1       ea           Egg -- Lg, Beaten
      1/2   ts           Vanilla
 
   Drain the Pineapple, reserving the juice.  Add enough
   skim milk to the juice to make 3/4 cup of liquid, then
   set aside.  Combine the next 7 ingredients in a large
   bowl, stirring until the carrots are well coated. Make
   a well in the center of the mixture.  Combine the milk
   mixture, oil, egg and vanilla; then add to the dry
   ingredients.  Stir until just moistened and no flour
   streaks remain.  Spoon into muffin tins that have been
   coated with a non-stick spray, filling each cup 2/3rds
   full.  Bake at 375 degrees F. for 20 to 25 minutes or
   until done.  Serve warm.
  
 
 
                    - - - - - - - - - - - - - - - - - -