Cinnamon-topped carrotcake muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Can pineapple; crushed in juice |
| 1 | cup | Natural wheat bran |
| ⅓ | cup | Milk |
| 1 | Egg | |
| ⅓ | cup | Vegetable oil |
| 1 | cup | Carrots; shredded |
| 2 | cups | All-purpose flour |
| ½ | cup | Sugar substitute; Splenda |
| 1 | tablespoon | Baking powder |
| 1½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sugar substitute; Splenda |
| 1 | teaspoon | Cinnamon |
Directions
TOPPING
Combine pineapple including juice, bran and milk; let stand 5 minutes. Stir in egg, oil and carrots. In a large bowl, mix remaining ingredients, except topping. Stir pineapple mixture into dry ingredients, stirring just until moistened.
Spoon into 12 large greased or paper-lined muffin cups. Combine topping ingredients and sprinkle on top. Bake at 400F for 20 to 25 minutes or until browned and firm to the touch. Cool in pan 5 minutes; turn out onto rack to cool. Store in an air-tight container.
Per muffin: Energy - 182 cal Protein - 3.9 g, Fat - 7⅒ g : Carbohydrates - 27⅘ g
Origin: Splenda Low-Calorie Sweetener From the Collection of Candis Compton Submitted By CANDIS COMPTON On 06-14-95