Carrot-Pineapple Muffins
8 ounces crushed pineapple in juice — undrained
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup skim milk
1/2 cup egg substitute
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 cup carrot — finely shredded
1/2 cup golden raisins
Preheat oven to 400 degrees F
Drain pineapple, reserving juice for another use. Press pineapple between paper towels to remove excess moisture; set aside.
Combine flours and next 4 ingredients in a medium bowl; make a well in center of mixture.
Combine milk and next 3 ingredients; add to dry ingredients, stirring just until moist.
Stir in pineapple, carrot, and raisins. Divide batter evenly among muffing cups coated with cooking spray.
Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately.
Yield: 18 muffins, serving size: 1 muffin
NI: Calories 113; Fat 2 gm; fiber 1.5 gm
2 points
Recipe By: WW The Secrets of Success
Serving Size: 18
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