| Carrot pineapple muffins |
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¼ cup vegetable oil ¾ cup granulated sugar 2 eggs 1 tsp pure vanilla extract 1 medium ripe banana, mashed 1 ½ cups grated carrots ½ cup dried cranberries 1/3 cup canned crushed pineapple, drained 1/3 cup low-fat yogurt
1 ½ cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon ¼ tsp ground nutmeg
Preheat the oven to 350°F. Spray a 12 cup muffin tin with cooking oil.
1. Beat the oil and granulated sugar in a large bowl until smooth. Add the eggs and vanilla, beating the mixture well (it may look curdled). Add the banana, carrots, dried cranberries, pineapple and yogurt. Stir until everything is well combined. 2. Combine the flour, baking powder, baking soda, cinnamon and nutmeg in a separate bowl, mixing well. Add to the carrot mixture and stir just until everything is combined. Pour the mixture into the prepared tins. 3. Place the pan in the center of the oven and bake for 20 minutes or until a tester inserted in the center of the muffin. Cool in the pan on a rack.
***Watch Rose demonstrate how easy it is to make these here Nutritional Information:
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