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Carrot & Pineapple Muffins  
Added on: 01-May-2007 Hits: 158
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Recipe Text:

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
vegetable cooking spray

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 and cool on racks.