Carrot Pineapple Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Granulated Sugar, .5 cup *Splenda, 12 tsp Applesauce, unsweetened, .25 cup *Canola Oil, .5 cup Egg, fresh, 2 large *vanilla flavoring, 1 tsp *All Purpose Enriched White Flour, 1.50 cup *Baking Powder, 2 tsp *Arm & Hammer Baking Soda, 1 tsp *Ground Cinnamon, 1 tsp *Diamond Crystal Salt The FINER Salt, 0.25 tsp *Carrots - grated per cp, 1 cup *Dole 'Crushed Pineapple' 100% pineapple juice (no sugar), 1 cup (drain well)*Chopped pecans, 4 tbsp (remove)
Stir together sugar, Splenda, applesauce and oil. Add eggs and vanilla and stir until well blended. In a seperate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir into sugar mixture just until combined. Stir in grated carrots, well-drained pineapple, and chopped pecans. Stir just until combined. Spoon batter into well-greased muffin tin or into paper muffin cups in a muffin tin filling cups to the top. Bake the muffins in a pre-heated 375 degree oven for 20-22 minutes or until done. Cool in the pan for 5-10 minutes before removing to a cooling rack. Makes 12 muffins.
Serving Size: Makes 12 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CLOVERGIRL12.
Serving Size: Makes 12 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CLOVERGIRL12.
Nutritional Info Amount Per Serving
- Calories: 208.5
- Total Fat: 11.6 g
- Cholesterol: 30.8 mg
- Sodium: 82.9 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 0.7 g
- Protein: 2.9 g
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