---------- Recipe via Meal-Master (tm) v8.03

      Title: Leslie's Carrot Pineapple Muffins
 Categories: Low-cal, Muffins
      Yield: 6 Muffins

      1 c  Whole wheat flour
    1/2 c  Regular flour
    1/2 c  Brown sugar
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Nutmeg
      1 ts Cinnamon
    1/4 ts Salt
      2 tb Oil -OR-
      2 tb Applesauce; for low fat
      1    Egg -OR-
      2    Egg whites; for low fat
    1/4 c  Skim milk
      1 c  Carrot; grated
      8 oz Crushed pineapple;
           - with juice

  Preheat your oven to 350 F (175 C). Line a muffin tin with paper
  liners or grease each cup lightly.

  In a large mixing bowl, combine the flour, sugar, baking soda,
  baking powder, salt, nutmeg, and cinnamon. Stir well to ensure
  everything is evenly distributed.

  In a separate bowl, whisk together the cooking oil, eggs, and milk
  until well combined.

  Gently fold in the grated carrots and crushed pineapple (with its
  juice) into the wet ingredients.

  Pour the wet ingredients into the bowl of dry ingredients. Use a
  spatula or wooden spoon to mix until just combined. Be careful not
  to overmix; a few lumps are okay.

  Divide the batter evenly among the prepared muffin cups, filling
  each about 3/4ths full.

  Place the muffin tin in the preheated oven and bake for 20 to
  25 minutes, or until a toothpick inserted into the center of a
  muffin comes out clean.

  Let the muffins cool in the tin for about 5 minutes, then transfer
  them to a wire rack to cool completely. Enjoy warm or at room
  temperature!

  Posted by: Joy Foster (NTCJ74B)

  Formatted by: Elaine Radis

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