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Carrot pineapple muffins

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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