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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Pineapple Muffins

Recipe Tags: Muffin Recipes

Date Added: January 27, 2013


8 1/4 Ounces Pineapples Crushed, 1 Cn
1 Skim Milk warm
2 Cups Whole Wheat Flour ;
1 1/3 Cups Brown Sugar Packed
1 Tablespoon Baking Powder
1/2 Teaspoon Salt to 1 ts
2 Tablespoons Sugar
1/2 Teaspoon Cinnamon (or more, to taste)
3/4 Cup Carrot Grated
1/3 Cup Vegetable Oil vegetable
1 Unit Egg Lg, Beaten
1/2 Teaspoon Vanilla
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1. Drain the Pineapple, reserving the juice.

2. Add enough skim milk to the juice to make 3/4 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. Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients.

5. Stir until just moistened and no flour streaks remain.

6. Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 2/3rds full.

7. Bake at 375 degrees F for 20 to 25 minutes or until done.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Pineapple, Gluten, Natural Sweeteners allergies.
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