|EVERY FEW MINUTES|
|PINEAPPLE-CARROT WHEAT MUFFINS|
1 1/4 c. all-purpose flour
1/2 c. wheat germ
1/4 c. oat bran
1/2 c. packed dark brown sugar
1 tsp. baking soda
2 eggs or 1/2 c. egg substitute
1/4 c. canola oil
3/4 c. buttermilk
1/2 c. grated raw carrot
1 (8 oz.) can no-sugar-added crushed pineapple, packed in juice, drained
1 tsp. pure vanilla extract
1 tbsp. wheat germ
2 tbsp. granulated sugar
Preheat oven to 400 degrees F. Spray 12-cup (2 1/2" to 3") muffin pan with nonstick cooking spray or line with foil liners.
In a large bow, combine flour, wheat germ, oat bran, brown sugar and baking soda.
In a separate bowl whisk eggs, oil, buttermilk, carrot, pineapple and vanilla. Add to flour mixture and stir just until dry ingredients are moistened. Divide batter among muffin cups. Sprinkle with topping.
Bake 20 minutes or until a toothpick comes out clean. Remove muffins from pan and cool on rack.
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