Carrot And Pineapple Muffins Recipe
Ingredients
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Crushed pineapple | 1 Can (10oz), undrained | |
| Shredded carrot | 1 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Skim milk | 3 Tablespoon | |
| 1 egg, lightly beaten | ||
| Vegetable cooking spray | ||
Directions
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.
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.
Chef
