RE: Cooking anything special today?
Posted Thursday, January 27, 2011 at 3:36 PM
These are one of my husband's favorites... He takes 2 to work everyday.. as a mid-morning snack.. Better than the little debbies he used to take! I also had 2 today with my carrot and celery soup. They really are wonderful. I use unsweetened soy milk.. you might be able to leave out the canola oil.. but they are already low in fat right?
Carrot Pineapple Muffins
Preheat oven to 375 degrees
Combine in large bowl:
2 cups Whole Wheat Pastry Flour
¼ cup Unrefined Sugar
½ tsp Fresh Nutmeg, grated
1 & ½ tsp Cinnamon
Couple pinches of Salt
Sift in & Mix Well:
1 & ½ tsp Baking Powder
½ tsp Baking Soda
Add & Stir Well:
¾ cup Carrots, finely grated
1 8-oz can Crushed Pineapple, well drained (abt. ½ c.)
¼ cup Raisins
In a separate bowl combine:
Then add to dry ingredients.
¼ cup Pure Maple Syrup
1 cup & 2 Tbsp Vanilla or Plain Soy Milk
1 tsp Pure Vanilla Extract
Stir through & as it starts to come together,
add 2 Tbsp Canola oil & stir until mixture is just combined.
Spoon into a lined muffin pan & bake 19-23 min until golden brown and a toothpick inserted in the center comes out clean.
Variations: Add a little unsweetened coconut and/or 3-4 Tbsp toasted pecans or walnuts.
Makes 10-12 muffins. P/muffin: Calories 156, Fiber 2.4 g,
Total Fat 3g (Sat. .2g), Carbs 28.9g, Protein 3.4 g