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  Recipe Home » Breads » Carrot Pineapple Muffins
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  Carrot Pineapple Muffins
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 182
Ingredients:
8 1/4 oz Pineapple, Crushed, 1 Cn
1 each 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
Instructions:
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.
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