Cinnamon-topped carrotcake muffins

12 muffins

Ingredients

Quantity Ingredient
14 ounces Can pineapple; crushed in juice
1 cup Natural wheat bran
⅓ cup Milk
1 Egg
⅓ cup Vegetable oil
1 cup Carrots; shredded
2 cups All-purpose flour
½ cup Sugar substitute; Splenda
1 tablespoon Baking powder
1½ teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger
½ teaspoon Salt
1 tablespoon Sugar substitute; Splenda
1 teaspoon Cinnamon

Directions

TOPPING

Combine pineapple including juice, bran and milk; let stand 5 minutes. Stir in egg, oil and carrots. In a large bowl, mix remaining ingredients, except topping. Stir pineapple mixture into dry ingredients, stirring just until moistened.

Spoon into 12 large greased or paper-lined muffin cups. Combine topping ingredients and sprinkle on top. Bake at 400F for 20 to 25 minutes or until browned and firm to the touch. Cool in pan 5 minutes; turn out onto rack to cool. Store in an air-tight container.

Per muffin: Energy - 182 cal Protein - 3.9 g, Fat - 7⅒ g : Carbohydrates - 27⅘ g

Origin: Splenda Low-Calorie Sweetener From the Collection of Candis Compton Submitted By CANDIS COMPTON On 06-14-95

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