14 oz Can pineapple; crushed in
–juice
1 c Natural wheat bran
1/3 c Milk
1 Egg
1/3 c Vegetable oil
1 c Carrots; shredded
2 c All-purpose flour
1/2 c Sugar substitute; Splenda
1 tb Baking powder
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
1/2 ts Salt
TOPPING
1 tb Sugar substitute; Splenda
1 ts Cinnamon
Combine pineapple including juice, bran and milk; let stand 5
minutes. Stir in egg, oil and carrots. In a large bowl, mix
remaining ingredients, except topping. Stir pineapple mixture into
dry ingredients, stirring just until moistened.
Spoon into 12 large greased or paper-lined muffin cups. Combine
topping ingredients and sprinkle on top. Bake at 400F for 20 to 25
minutes or until browned and firm to the touch. Cool in pan 5
minutes; turn out onto rack to cool. Store in an air-tight container.
Per muffin: Energy – 182 cal Protein – 3.9 g, Fat – 7.1 g
: Carbohydrates – 27.8 g
Origin: Splenda Low-Calorie Sweetener
From the Collection of Candis Compton
Yields
12 muffins