Recipe - Carrot Pineapple Muffins

1 cup Allpurpose flour
1 cup Quick oats
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Lite salt (optional)
One half teaspoon Cinnamon
One fourth teaspoon Ginger
One fourth teaspoon Ground cloves
One fourth teaspoon Nutmeg
One half cup Crushed pineapple in juice
1/3 cup Plain nonfat yogurt (or
light fatfree vanilla
yogurt)
One half cup Egg Beaters (or 2 egg
whites)
One fourth cup Liquid Butter Buds (or One fourth c
Promise Ultra FatFree
margarine)
2 teaspoon Vanilla
1 cup Packed brown sugar (or One half c
brown sugar + 2 tsp Sweet
'N Low Brown)
One half cup Sugar (or One fourth cup sugar + 3
packets Sweet 'N Low)
1 One half cup Shredded carrots
One half cup Raisins

From: PMccoy7603@aol.com

Date: Wed, 3 Jul 1996 22:11:53 0400
It's out of the Butter Buster's Cookbook.

Preheat oven to 400 degrees. In a large bowl, stir together the flour,
oats, baking powder, baking soda, salt, and spices. In another bowl, stir
together the pineapple, yogurt, Egg Beaters, liquid Butter Buds and
vanilla. Stir in brown and white sugar until blended. Make a well in
center of the flour mixture and stir in liquid just to moisten. Stir in
carrots and raisins. Spoon the batter into muffin cups that have been lined
with muffin papers or sprayed with a nonfat cooking spray. Bake 1517
minutes or until toothpick inserted in center comes out clean. Remove
muffins to a wire rack to cool. These are REALLY good! Yields 24 muffins.

Per muffin: (all sugar) Calories 106, fat .5 g, protein 2 g, cholestrol 0
mg, carbohydrate 24 g, fiber 1 g, sodium 71 mg. 4% calories from fat

Per muffin (One half Sweet 'N Low) Calories 82 Carbohydrages 17 g.

Digest eatlf.v096.n088

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.