Pineapple Carrot Cake Whole Wheat Muffins
12 muffins SERVINGS
Ingredients
- 250 ml or 1 cup whole wheat flour
- 175 ml or 3/4 cup all-purpose flour
- 50 ml or 1/4 cup packed brown sugar
- 15 ml or 1 tbsp baking powder
- 2 ml or 1/2 tsp salt
- 5 ml or 1 tsp ground cinnamon or cardamon (or 2ml/1/2 tsp each)
- 375 ml or 1 1/2 cups All-Bran Buds* cereal
- 250 ml or 1 cup crushed unsweetened pineapple (not drained)
- 1 egg (or 2 egg whites)
- 50 ml or 1/4 cup vegetable oil
- 175 ml or 3/4 cup finely shredded carrot
- 75 ml or 1/3 cup raisins, optional
- 75 ml or 1/3 cup chopped walnuts, optional
Directions
1. In medium bowl, mix together flours, brown sugar, baking powder, salt and cinnamon. Set aside.
2. In large mixing bowl, mix together cereal and pineapple, including juice. Let stand for 5 minutes or until cereal is softened.
3. Stir in egg and oil; beat well. Stir in carrot, raisins and walnuts. Add flour mixture, stirring only until combined.
4. Spoon batter into 12 large muffin tins, coated with non-stick cooking spray or lined with muffin papers.
5. Bake at 200°C (400°F) for about 25 minutes or until browned and firm to the touch. Serve warm. May be frozen.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
