Carrot & Pineapple Muffins

14 servings

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/3 cup sugar
• 8 ounces (1 can)canned crushed
     pineapple in juice
• 1 cup shredded carrot
• 1/4 cup vegetable oil
• 3 Tablespoons 1% lowfat milk
• 1 egg, lightly beaten
•    vegetable cooking spray

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine pineapple, carrot, oil, milk, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into muffin pans coated with cooking spray; filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden. Remove from pans immediately and cool on racks.

NOTE: Try not to use paper muffin bake cups as the muffins may stick to them.

Bon appetit!