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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1 (8-ounce) can crushed pineapple in juice, undrained |
1 cup all-purpose flour |
1 cup whole wheat flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup firmly packed brown sugar |
1 cup skim milk |
1/2 cup frozen egg substitute, thawed |
1/4 cup unsweetened applesauce |
2 tablespoons vegetable oil |
1 cup finely shredded carrot |
1/2 cup golden raisins |
vegetable cooking spray |
Directions:
1. Drain pineapple, reserving juice for another use. Press pineapple between paper towels to remove excess moisture; set aside.
2. Combine all-purpose flour and next 5 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 dry ingredients are moistened. Stir in pineapple, carrot, and raisins. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 20 to 22 minutes or until golden. Remove from pans immediately.
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