Snack

Carrot pineapple muffins after UBC is for Snack.

Carrot pineapple muffins after UBC takes several minutes to prepare.

Carrot pineapple muffins after UBC takes several minutes to cook.

Carrot pineapple muffins after UBC makes 24 servings.

The ingredients for Carrot pineapple muffins after UBC are:

3 cup Wheat flour, white, all-purpose
1 tbsp Baking Powder
1 1/2 tsp Baking Soda
1/4 cup Granulated Sugar
1/2 tsp Cinnamon, ground
~1 tsp Nutmeg, freshly ground
1/2 tsp Allspice, ground
1/2 cup Butter, unsalted (1 stick)

1 can Crushed Pineapple in 100% Pineapple Juice
1 jumbo carrot
1 cup Chopped Dates

4 large Eggs
12 drops Sweetzfree

Here is how you make Carrot pineapple muffins after UBC:

Preheat oven to 350. Prepare muffin cups.In food processor, mix first six ingredients, then cut in butter. Turn into large bowl. If pineapple is chunks, blend (In juice) briefly. If dates are whole (pitted) chop them. Grate carrot. Mix all together if needed.In large jug beat eggs and Sweetzfree until foamy.Fold eggs into flour mix. Fold fruit in.Scoop into 24 muffin cups.Bake at 350 for 20 to 30 minutes.Serving Size:?Makes 24 muffins

The nutritional information for Carrot pineapple muffins after UBC is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 145.2

• Total Fat: 4.8 g
• Cholesterol: 41.4 mg
• Sodium: 161.9 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 1.4 g
• Protein: 3.1 g