Carrot Pineapple Muffins
| Yield: | 24 Servings |
| Categories: | Breads |
| 1 | c | All-purpose flour |
| 1 | c | Quick oats |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Lite salt (optional) |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ginger |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Nutmeg |
| 1/2 | c | Crushed pineapple in juice |
| 1/3 | c | Plain non-fat yogurt (or light fat-free vanilla yogurt) |
| 1/2 | c | Egg Beaters (or 2 egg whites) |
| 1/4 | c | Liquid Butter Buds (or 1/4 c Promise Ultra Fat-Free margarine) |
| 2 | ts | Vanilla |
| 1 | c | Packed brown sugar (or 1/2 c brown sugar + 2 tsp Sweet 'N Low Brown) |
| 1/2 | c | Sugar (or 1/4 c sugar + 3 packets Sweet 'N Low) |
| 1 1/2 | c | Shredded carrots |
| 1/2 | c | Raisins |
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