Carrot And Pineapple Muffins
Serving Size : 1
Ingredients for prepare Carrot And Pineapple Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 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 | canned crushed pineapple in juice |
| 1 | Cup | shredded carrot |
| 1/4 | Cup | vegetable oil |
| 3 | Tablespoons | 1% lowfat milk |
| 1 | | egg - lightly beaten |
recipe Carrot And Pineapple Muffins
Combine first 6 ingredients in a
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medium bowl; make a well in center of mixture. Combine pineapple, carrot, oil, milk, and egg; add to dry
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ingredients, stirring just until dry ingredients are moistened. Spoon batter into muffin
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pans coated with cooking spray; filling two-thirds full. Bake at 400 for 20 to 25 minutes or until
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golden. Remove from pans immediately and cool on racks. jmerrill@prodigy.com
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