Healthy Carrot Cake Muffins

Light, low-fat goodness!

• Ready In: 34 mins
• Serves: 6
• Yields: 6 large muffings

Ingredients

• 1  cup  grated carrot
• 1  cup  minced pineapple
• 3  egg whites
• 1⁄2 cup fat free sour cream
• 1⁄4 cup  low-fat vanilla soymilk
• 1  teaspoon vanilla
• 1 1⁄2 cups whole wheat pastry flour
• 1⁄4 cup dark brown sugar
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg

Directions

1. 1. Grease 6- large muffin tin. Heat oven to 400 degrees.
2. 2. Mince grated carrot.
3. 3. If you only have pineapple chunks, mince those as well.
4. 4. Squeeze all the juice out of the carrots and pineapple.
5. 2. Mix wet ingredient thoroughly.
6. 3. Mix dry ingredients.
7. 4. Pour wet ingredients into dry and mix well.
8. 5. Spoon into muffin tin and bake for 17-19 minutes. Enjoy!