| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| CARROT PINEAPPLE MUFFINS | |
|
1/2 c. brown sugar 1 c. oat bran or wheat bran 1 c. flour, white or whole wheat 2 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. ginger 1/2 c. grated raw carrots 1/2 c. raisins 1/2 c. nuts 1 (8 oz.) can crushed pineapple with juice 2 eggs 1/2 c. melted butter 1 tsp. vanilla Mix and fill muffin cups almost full. Bake at 400 degrees about 20 minutes. Makes 1 dozen. | |
| 1 review | Add review Share |
Related 
recipes
recipesSPREAD THE LOVE - SHARE THIS RECIPE | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables
I substituted oats for wheat bran, and used pineapple pieces instead of crushed pineapple. I also went fat-free by using 1/2 cup buttermilk instead of butter, but my cupcakes cling to the paper viciously, so I won't do it again next time.
Muffins very moist (especially with the pineapple pieces)
Oh, I also used 5 tbsp. Splenda, instead of the sugar.