Snack

Carrot Pineapple Muffins is for Snack.

Carrot Pineapple Muffins takes 15 minutes to prepare.

Carrot Pineapple Muffins takes 22 minutes to cook.

Carrot Pineapple Muffins makes 12 servings.

The ingredients for Carrot Pineapple Muffins are:

Granulated Sugar, .5 cup
*Splenda, 12 tsp
Applesauce, unsweetened, .25 cup
*Canola Oil, .5 cup
Egg, fresh, 2 large
*vanilla flavoring, 1 tsp
*All Purpose Enriched White Flour, 1.50 cup
*Baking Powder, 2 tsp
*Arm & Hammer Baking Soda, 1 tsp
*Ground Cinnamon, 1 tsp
*Diamond Crystal Salt The FINER Salt, 0.25 tsp
*Carrots - grated per cp, 1 cup
*Dole 'Crushed Pineapple' 100% pineapple juice (no sugar), 1 cup (drain well)
*Chopped pecans, 4 tbsp (remove)

Here is how you make Carrot Pineapple Muffins:

Stir together sugar, Splenda, applesauce and oil. Add eggs and vanilla and stir until well blended. In a seperate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir into sugar mixture just until combined. Stir in grated carrots, well-drained pineapple, and chopped pecans. Stir just until combined. Spoon batter into well-greased muffin tin or into paper muffin cups in a muffin tin filling cups to the top. Bake the muffins in a pre-heated 375 degree oven for 20-22 minutes or until done. Cool in the pan for 5-10 minutes before removing to a cooling rack. Makes 12 muffins.Serving Size: Makes 12 large muffinsNumber of Servings: 12Recipe submitted by SparkPeople user CLOVERGIRL12.

The nutritional information for Carrot Pineapple Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 208.5

• Total Fat: 11.6 g
• Cholesterol: 30.8 mg
• Sodium: 82.9 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 0.7 g
• Protein: 2.9 g