PINEAPPLE CARROT MUFFINS

Ingredients

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 3-1/8 lbs 2 qts 3-1/2 cup
CEREAL,OAT BRAN 11-1/2 oz 1 qts 1-3/4 cup
BAKING POWDER 3-1/8 oz 1/4 cup 2-2/3 tbsp
BAKING SODA 1 oz 2 tbsp
YOGURT,PLAIN,NONFAT 3-3/4 lbs 1 qts 3 cup
SUGAR,BROWN,PACKED 1-1/4 lbs 1 qts
OIL,SALAD 11-1/2 oz 1-1/2 cup
EGG WHITES,FROZEN,THAWED 14-7/8 oz 1-3/4 cup
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,DRAINED 3-7/8 lbs 1 qts 3 cup
CARROTS,FRESH,GRATED 1-1/2 lbs 1 qts 2-1/4 cup 1-7/8 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Sift together flour, oat bran, baking powder, and baking soda. Set aside for use in Step 5.
2 Combine yogurt, brown sugar, and oil in mixer bowl. Beat at medium speed about 1 minute or until well blended.
3 Add egg whites; mix at low speed about 30 seconds.
4 Add pineapple and carrots; mix at low speed for 30 seconds.
5 Add flour mixture; mix at low speed about 15 seconds, scrape down sides and bottom of mixer bowl. Mix about 15 seconds or until
ingredients are moistened. Do not overmix.
6 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
7 Bake 25 to 30 minutes at 400 F. or until lightly browned, or using a 350 F. convection oven, bake for 18 to 20 minutes or until
lightly browned with open vent, low fan.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
145 cal 24 g 4 g 4 g 0 mg 205 mg 99 mg

Portion

1 Muffin

Yield

100


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