Copyright © 2014 The FOURnet Information Network. All rights reserved.

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

TOPPING:

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.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s