Carrot Pineapple Muffins
|1||can (8 ounce) juice-pack crushed pineapple|
|Milk, as needed|
|1/3||cup vegetable oil|
|1/2||teaspoon vanilla extract|
|2||cups unbleached flour|
|1/3||cup Sugar In The Raw®|
|1||tablespoon baking powder|
|3/4||cup finely chopped carrots|
|2||tablespoons Sugar In The Raw®|
|1/2||teaspoon ground cinnamon|
Preheat oven to 400°F
Drain pineapple, reserving juice, and set pineapple aside. Meanwhile add enough milk to juice to measure ¾ cup. Stir together oil, egg and vanilla extract and add to milk mixture.
Meanwhile, stir together flour, Sugar In The Raw®, baking powder and salt in a large mixing bowl. Make a well in center of flour mixture and stir in liquid ingredients along with pineapple and chopped carrots; stir just until moistened. Fill twelve greased 2-½” muffin cups with batter. Combine 2 tablesppons Sugar In The Raw® and cinnamon and sprinkle ½ teaspoon on each muffin.
Bake for 20 to 25 minutes or until knife inserted in center comes out clean.
Per Serving (1 muffin): 181 calories, 3 g protein, 27 g carbohydrate, 7 g fat, 1 g saturated fat, 18 mg cholesterol, 112 mg sodium.