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Carrot and Pineapple Muffins

1 3/4 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1/4 ts Salt
1/4 ts Ground allspice
1/3 c Sugar
8 oz Canned crushed pineapple in juice
1 c Shredded carrot
1/4 c Vegetable oil
3 tb 1% lowfat milk
1 Egg; lightly beaten
Vegetable cooking spray

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine pineapple, carrot, oil, milk, and egg; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray; filling two-thirds full. Bake at 400 for 20 to 25 minutes or until golden. Remove from pans immediately and cool on racks.

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