Low-Fat Carrot-Pineapple Muffins - cooking recipe

Ingredients

1 c. all-purpose flour
1 c. quick oats
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. lite salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/2 c. crushed pineapple in juice
1/3 c. plain nonfat yogurt
2 Egg Beaters
1/4 c. liquid Butter Buds
2 tsp. vanilla
1 c. packed brown sugar
1/2 c. sugar
1 1/2 c. shredded carrots
1/2 c. raisins

Preparation

Preheat oven to 400\u00b0.
In a large bowl, stir together the flour, oats, baking powder, baking soda, salt and spices.
In another bowl, stir together the pineapple, yogurt, Egg Beaters, Butter Buds and vanilla.
Stir in brown and white sugars until blended.
Make a well in the center of the flour mixture; stir in liquid just to moisten.
Stir in the carrots and raisins.
Spoon the batter into muffin cups that have been lined with muffin papers.
Bake for 15 to 17 minutes.
Yields 24 muffins.