Carrot pineapple bran muffins
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | cup | Bran |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| ⅓ | cup | Salad oil |
| ⅓ | cup | Apple sauce |
| 2 | Eggs | |
| 1 | cup | Finely grated raw carrot |
| ½ | cup | Crushed pineapple in juice |
| (with juice) | ||
| 1 | teaspoon | Vanilla |
Directions
Sift dry ingredients together in a large bowl. Add oil, applesauce, eggs, carrot, pineapple and vanilla. Blend on Low speed until all ingredients are moist, then beat for 2 minutes at Medium speed. Half fill greased muffin tins and bake at 350 F. for 25 minutes.
Recipe By : Cheryl 562/AOL
From: Western Mexican Cookbook
File
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