Carrot Applesauce Pineapple Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A Delicious and healthy treat. My 2 young sons love these with a little drizzle of vanilla frosting. I think they are delicious plain with a nice cup of hot green tea! Ingredients:
3 cups flour |
2 cups splenda granular |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt (optional) |
2 teaspoons cinnamon |
2 cups coarsely shredded carrots |
1 (8 ounce) can crushed pineapple in juice |
1/2 cup applesauce |
2 large eggs |
1 egg white |
1/2 cup canola oil |
2 teaspoons vanilla extract |
Directions:
1. 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.
2. Tip: for nice muffin tops, fill baking cups to almost the top.
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