Try this Carrot Pineapple Muffins recipe, or contribute your own.
Suggest a better descriptionDrain the Pineapple, reserving the juice. Add enough skim milk to the juice to make 3/4 cup of liquid, then set aside. Combine the next 7 ingredients in a large bowl, stirring until the carrots are well coated. Make a well in the center of the mixture. Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 2/3rds full. Bake at 375 degrees F. for 20 to 25 minutes or until done. Serve warm. From "Make Mine Healthy" by Mimi Morgan. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 945 | ||
Calories from Fat: 118 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 18 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 316.7mg | 11 % | |
Potassium 451.1mg | 12 % | |
Total Carbohydrate 207.7g | 61 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 199.8g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 945
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