Directions:
- Heat the oven to 350. Drain the pineapple and save the juice in a seperate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, Splenda, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds. With a spoon, stir in the crushed pineappe, shredded carrots and applesauce. Next spoon the mixture into baking cups set in muffin tins. Bake until a toothpick comes out clean, about 25 minutes. Remove from oven and remove from tins. Set on wire racks to cool. Serve warm! Serves 24.
- Tip: for nice muffin tops, fill baking cups to almost the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 703.95 Kcal (2947 kJ) | ||
| Calories from fat | 316.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.22g | 54% | |
|---|---|---|---|
| Cholesterol | 62mg | 21% | |
| Sodium | 2334.57mg | 97% | |
| Potassium | 424.07mg | 9% | |
| Total Carbs | 85.3g | 28% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 10.3g | 41% | |
| Protein | 12.74g | 25% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 5.2mg | 29% | |
| Calcium | 291.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 303.24 Kcal (1270 kJ) | ||
| Calories from fat | 136.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 54% | |
|---|---|---|---|
| Cholesterol | 26.71mg | 21% | |
| Sodium | 1005.66mg | 97% | |
| Potassium | 182.68mg | 9% | |
| Total Carbs | 36.74g | 28% | |
| Sugars | 1.31g | 12% | |
| Dietary Fiber | 4.44g | 41% | |
| Protein | 5.49g | 25% | |
| Vitamin C | 1.5mg | 6% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 2.2mg | 29% | |
| Calcium | 125.7mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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