Pineapple Carrot Muffins
Serves 12, 1 muffin per serving
- 1 medium carrot
- 1 cup canned, crushed pineapple with juice
- 5 Tablespoons canola oil
- ¼ cup cold water
- 1 Tablespoon white distilled vinegar
- 1 ½ cups all-purpose flour
- ¾ cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Pinch of ground nutmeg, pumpkin pie spice or apple pie spice
- Non-stick cooking spray
Preheat oven to 350 degrees. Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps. Add wet ingredients to dry ingredients. Mix until just combined. If using raisins or walnuts, gently stir in now.
Coat muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.
Nutritional Information per serving: Calories: 160; Carbohydrate: 27g; Cholesterol: 0; Fat: 6g Saturated Fat: 0; Fiber: 2g; Protein: 12mg; Sodium: 160mg; Fiber: 1g.