Source: dLife

Healthy carrot/pineapple muffins.

Servings

1 cooking spray
1.75 white all purpose flour
0.25 cup sugar
1 tsp low sodium baking powder
1 tsp baking soda
1 tsp ground cinnamon
0.75 cup fat free milk
1 floz Eggs, large, raw , lightly beaten
8 oz Unsweetened crushed pineapple with juice , undrained
2 tbsp margarine , melted
1 cup Cereal, wheat bran, shredded, plain, with o salt & sugar
1 cup shredded carrots
2 tbsp cold water

1 Preheat oven to 350 F and spray muffin tins with cooking spray for 18 muffins.
2 Mix flour, sugar, baking powder, baking soda, and cinnamon in a large bowl.
3 In a separate bowl add milk, egg, pineapple, and butter. Mix wet ingredients well before adding in cereal and stirring well.
4 In a small saucepan put carrot and water over high heat. Cover the pan and bring ingredients to a boil. Lower heat to medium and simmer for 1-2 minutes until carrot has softened. Drain the mixture.
5 In the large bowl add the wet ingredients and carrot to the dry ingredients. Stir ingredients together until they are evenly moistened.
6 Place batter in the muffin cups, filling 2/3. Bake for 20-22 minutes at 350. Let muffins cool.

A great muffin for breakfast, snack, or brunch!