Mandarin Muffins
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
15 each N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 can (8-1/4 ounces) crushed pineapple milk as needed 2 cups all-purpose flour
1/3 cup packed brown sugar 2 tablespoons toasted wheat germ 1 tablespoon baking powder
1/2 teaspoon salt 1 egg, beaten 3/4 cup finely shredded carrot
1/3 cup vegetable oil 1/2 teaspoon vanilla 2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon



1 Drain pineapple well, reserving syrup. (Press pineapple with back of spoon to remove as mush syrup as possible.) Add enough milk to syrup to measure 3/4 cup liquid.
2 In large bowl, combine flour, brown sugar, wheat germ, baking powder and salt. Make well in center. In medium bowl, combine egg, carrot, oil, vanilla, milk-syrup mixture and pineapple. Add pineapple mixture all at once to dry ingredinets, stirring just until moistened. Batter should be lumpy. Fill paper-lined 2-1/2 inch muffin cups 2/3 full. In small bowl, combine granulated sugar and cinnamon; sprinkle over tops of muffins. Bake in 400 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan.

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