Spray 18 muffin cups with non-stick spray. In a large bowl combine the oil, yogurt, apple juice concentrate, pineapple juice, egg white and vanilla. Mix well. Add the flour, granulated fructose, baking powder, soda and salt. Mix again. Fold in the pineapple with juice and carrots. Spoon batter into prepared muffin cups. Bake in 350 over for 15-20 minutes. Recipe by: Miss Daisy Cooks Light Posted to MM-Recipes Digest V4 #074 by Sharon
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 15 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.1mg||0 %|
|Sodium 79.9mg||3 %|
|Potassium 63.2mg||2 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.6g|
|Protein 1.7g||2 %|
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Calories per serving: 83
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