Good-For-You Cupcakes

By courtneyepowell

Ingredients

• 1 c (8 oz can) crushed pineapple in its own juice
• 3 c flour
• 2 c sugar
• 1 t baking soda
• 1 t baking powder
• 1 t salt
• 2 t cinnamon
• 2 large eggs
• 1 egg white
• 1/2 c safflower oil
• 2 t vanilla
• 2 c coarsely shredded carrots
• 1/2 c applesauce

Details

Servings 22

Preparation

Step 1

Heat oven to 350. Drain pineapple and reserve the juice. In a large bowl, wish together the flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center of the mixture and drop in the eggs, egg white, oil, vanilla, and reserved pineapple juice. Beat at med speed until blended, about 1 1/2 mins. With a spoon, stir in the crushed pineapple, shredded carrots, and applesauce. Then spoon the batter into paper bake cups set in 2 muffin tins. Bake until a toothpick stuck in the center of a cupcake comes out clean, about 22 mins. Remove the tins from the oven and cool on a wire rack for 2 mins. Serve warm. Makes 24 cupcakes.