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Carrot Pineapple Muffins

2 cups all-purpose flour -- (unbleached)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
4 large egg whites
1 cup apple juice, frozen concentrate -- thawed
2/3 cup nonfat dry milk powder
1/4 cup wheat bran -- or oat bran
1 1/3 cups carrots -- shredded
crushed pineapple -- drained


Preheat oven to 375 degrees. Line twelve 2 1/2 inch muffin pan cups with foil liners.

Sift 2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon each ginger and salt into med- ium bowl. Beat 4 large egg whites, at room temperature, in mixer bowl at medium speed to soft peaks. Gradually beat in 1 cup frozen apple- juice concentrate, thawed, increasing mixer speed to high. Fold 2/3 cup nonfat dry milk powder into whites, then fold in 1/4 cup wheat or oat bran and flour mixture. Stir in 1 1/3 cups shredded carrots.

Spoon batter into prepared pans. Top each muffin with 1/2 teaspoon crushed pineapple, drained. Bake 20 minutes or until toothpick insert- ed in center of muffin comes out clean. Remove from pans and cool on wire racks. Makes 1 dozen.


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