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Carrot & Pineapple Muffins

14 servings

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/3 cup sugar
  • 8 ounces (1 can)canned crushed
       pineapple in juice
  • 1 cup shredded carrot
  • 1/4 cup vegetable oil
  • 3 Tablespoons 1% lowfat milk
  • 1 egg, lightly beaten
  •    vegetable cooking spray

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 and cool on racks.

NOTE: Try not to use paper muffin bake cups as the muffins may stick to them.

Nutrition Facts
Amount Per Serving: Calories 135 - Calories from Fat 44
Percent Total Calories From: Fat 33%, Protein 7%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 15mg, Sodium 110mg, Total Carbohydrate 20g, Dietary Fiber 0g, Protein 2g, Vitamin A 2246 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

©1995  Barricks Insurance Services. CA License #0383850