A low-fat and low-carb muffin that is easy and very tasty. Great with your morning coffee or as a healthy snack anytime. Kids love them and mothers too, for sneaking in some vegetables!
14 regular muffins
1¾ cup flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¼ tsp allspice-optional
⅓ cup sugar
1 (8 oz) can crushed pineapple with juice
1 cup shredded carrots
¼ cup oil
3 Tbsp low fat milk or pareve substitute
1 egg-lightly beaten
Preheat oven to 400. Grease 14 regular size muffin cups. (you can make this in mini pans in you prefer)
Combine first 6 ingredients in bowl. Make a well in center.
In another bowl, combine pineapple,carrot,oil,milk and egg. Add to well of dry ingredient, stirring just until moistened. Don't over mix this.
Spoon batter into prepared pans, filling 2/3 full. Bake 20-25 minutes or until golden. Remove from pans immediately.