These muffins have a light, moist texture and freeze well. Preheat oven to 350 degrees. Lightly grease and flour 12 standard muffin pan cups. In large bowl, mix flour, cinnamon and baking soda. In medium bowl, pour in lightly beaten eggs, oil, prune puree, milk and both sugars and mix until thoroughly blended. Stir in carrots, pineapple and raisins. Add to flour mixture and stir just until mixed. Spoon batter into prepared muffin cups filling them three-quarters full. Bake until muffins are springy to the touch and a toothpick inserted in center comes out clean, 30 to 40 minutes. Let cool 5 minutes, then transfer to wire rack and cool completely. NOTE: Look for pureed prunes in the baking aisle of supermarkets or natural food stores. You also can use prune baby food that doesnt use additional fillers or thickeners. PER MUFFIN: 168 CAL; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 32G CARB.; 27MG CHOL.; 130MG SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 36
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 24 servings|
|Calories from Fat: 55 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 132.5mg||41 %|
|Sodium 166.7mg||6 %|
|Potassium 221.6mg||6 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 26.9g|
|Protein 6.5g||9 %|
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Calories per serving: 192
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