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Carrot Pineapple Muffins

1 c Flour, all-purpose
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 Cloves, ground
1/4 ts Nutmeg, ground
1/2 c Crushed pineapple in juice
1/3 c Plain non-fat yogurt
1/2 c Egg Beaters
1/4 c Liquid Butter Buds
2 ts Vanilla
1 c Brown sugar
1/2 c Sugar, granulated
1 1/2 c Carrot, shredded
1/2 c Raisins


Preheat oven to 400 F. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, and spices. In another bowl, stir together the pineapple, yogurt, Egg Beaters, liquid butter Buds, and vanilla. Stir in brown and white sugar until blended.

Make a well in the center of the flour mixture and stir in liquid just to moisten. Stir in the carrots and raisins.

Spoon the batter into mffin cups that have been lines with paper liners and sprayed with non-fat cooking spray.

Bake 15 - 17 minutes, or until toothpick inserted in center comes out clean. Remove muffins to a wire rack to cool.

Yield: 20 - 24 muffins.


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