Carrot pineapple muffins
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Carrot pineapple muffins
  Pineapple    Muffins    Vegetables    Carrots  
Last updated 6/12/2012 12:46:43 AM. Recipe ID 7128. Report a problem with this recipe.
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      Title: Carrot pineapple muffins
 Categories: Breads, Fruits, Muffins, Vegetables
      Yield: 4 Servings
 
  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.
 




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Recipe ID 7128 (Apr 03, 2005)

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