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Carrot Pineapple Muffins

The Virtual Chef
International Neighbor's Cookbook
Breads: Quick Breads

1 can (8l/4 ounces) Crushed
Pineapple in Syrup or Juice
Milk
2 cups all-purpose flour
1/3 cup packed brown sugar
2 tablespoons toasted wheat germ
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup finely shredded carrots
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
l/2 teaspoon ground cinnamon

Preheat oven to 400oF. Paper-line 15 (2l/2-inch) muffin cups.
 Drain pineapple, reserving syrup. (Press pineapple with back of spoon to remove as
much syrup as possible.) Add enough milk to syrup to measure 3/4 cup liquid.
 Combine flour, brown sugar, wheat germ, baking powder and salt in large bowl. Make
well in center. Combine egg, carrots, oil, vanilla, milk-syrup mixture and pineapple in
medium bowl. Add pineapple mixture all at once to dry ingredients, stirring just until
moistened. (Batter will be lumpy.) Spoon into prepared muffin cups, filling 2/3 full.
Combine granulated sugar and cinnamon in small bowl; sprinkle over tops of muffins.
 Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove
from pans. Makes 15 muffins





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