Directions:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.9 Kcal (749 kJ) | ||
| Calories from fat | 63.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 11% | |
|---|---|---|---|
| Cholesterol | 31mg | 10% | |
| Sodium | 90.73mg | 4% | |
| Potassium | 171.98mg | 4% | |
| Total Carbs | 27.06g | 9% | |
| Sugars | 14.13g | 57% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 248.18 Kcal (1039 kJ) | ||
| Calories from fat | 88.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 11% | |
|---|---|---|---|
| Cholesterol | 43mg | 10% | |
| Sodium | 125.87mg | 4% | |
| Potassium | 238.58mg | 4% | |
| Total Carbs | 37.54g | 9% | |
| Sugars | 19.6g | 57% | |
| Dietary Fiber | 1.99g | 6% | |
| Protein | 4.02g | 6% | |
| Vitamin C | 2.7mg | 3% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 1.3mg | 5% | |
| Calcium | 66.2mg | 5% | |
* 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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