Carrot Pineapple Muffins Recipe

Free Recipe Carrot Pineapple Muffins

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Carrot Pineapple Muffins Recipe

1 c All-purpose flour
1 c Quick oats
1-1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Lite salt (optional)
1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Ground cloves
1/4 ts Nutmeg
1/2 c Crushed pineapple in juice
1/3 c Plain non-fat yogurt (or
-light fat-free vanilla
-yogurt)
1/2 c Egg Beaters (or 2 egg
-whites)
1/4 c Liquid Butter Buds (or 1/4 c
-Promise Ultra Fat-Free
-margarine)
2 ts Vanilla
1 c Packed brown sugar (or 1/2 c
-brown sugar + 2 tsp Sweet
– N Low Brown)
1/2 c Sugar (or 1/4 c sugar + 3
-packets Sweet N Low)
1-1/2 c Shredded carrots
1/2 c Raisins

Carrot Pineapple Muffins Preparation

From: PMccoy7603@aol.com Date: Wed, 3 Jul 1996 22:11:53 -0400 It”s out of the Butter Buster”s Cookbook. Preheat oven to 400 degrees. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, and spices. In another bowl, stir together the pineapple, yogurt, Egg Beaters, liquid Butter Buds and vanilla. Stir in brown and white sugar until blended. Make a well in center of the flour mixture and stir in liquid just to moisten. Stir in carrots and raisins. Spoon the batter into muffin cups that have been lined with muffin papers or sprayed with a non-fat cooking spray. Bake 15-17 minutes or until toothpick inserted in center comes out clean. Remove muffins to a wire rack to cool. These are REALLY good! Yields 24 muffins. Per muffin: (all sugar) Calories 106, fat .5 g, protein 2 g, cholestrol 0 mg, carbohydrate 24 g, fiber 1 g, sodium 71 mg. 4% calories from fat Per muffin (1/2 Sweet ”N Low) Calories 82 Carbohydrages 17 g. Digest eat-lf.v096.n088 From the EAT-LF recipe list.

Cooking Temperature:

Recipe Serves: 24

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