------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Carrot Pineapple Muffins
 Categories: Breads Fruits Muffins Vegetables  
   Servings:  4
 
   8 1/4 oz Pineapple; Crushed, 1 Cn 
       1 x  Skim Milk 
       2 c  Whole Wheat Flour 
   1 1/3 c  Brown Sugar; Packed 
       1 tb Baking Powder 
     1/2 ts Salt 
       2 tb Sugar 
     1/2 ts Cinnamon 
     3/4 c  Carrots; Grated 
     1/3 c  Vegetable Oil 
       1 ea Egg; Lg, Beaten 
     1/2 ts Vanilla 
 
   Drain the Pineapple, reserving the juice.  Add enough skim milk to the
   juice to make 3/4 cup of liquid, then set aside.  Combine the next 7
   ingredients in a large bowl, stirring until the carrots are well coated.
   Make a well in the center of the mixture.  Combine the milk mixture, oil,
   egg and vanilla; then add to the dry ingredients.  Stir until just
   moistened and no flour streaks remain.  Spoon into muffin tins that have
   been coated with a non-stick spray, filling each cup 2/3rds full.  Bake at
   375 degrees F. for 20 to 25 minutes or until done.  Serve warm.
  
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