Ingredients
- Vegetable cooking spray
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 (8-oz.) can crushed pineapple in juice, drained
- 1/4 cup vegetable oil
- 2 large eggs
- 2 egg whites
- 1 tablespoon vanilla extract
- 3 cups grated carrots $
- 1/2 cup chopped toasted pecans
- 1/2 cup golden raisins
Preparation
Step 1
1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.
2. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon batter into baking cups, filling about two-thirds full.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.
Nutritional Information
Amount per serving
Calories: 204
Fat: 7.3g
Saturated fat: 1g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 3.4g
Protein: 3.8g
Carbohydrate: 31.9g
Fiber: 1.9g
Cholesterol: 28mg
Iron: 1.2mg
Sodium: 356mg
Calcium: 23mg