Fat-Free Carrot Pineapple Muffins - cooking recipe

Ingredients

2 c. whole wheat flour
1/2 c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1 (8 oz.) can crushed pineapple (undrained)
1/4 c. prune puree
2 egg whites
1 tsp. vanilla
1/2 c. packed grated carrots
1/3 c. raisins or chopped pecans

Preparation

Combine flour, sugar, baking soda and cinnamon.
Stir and mix well.
Add pineapple with juice, prune puree, egg whites and vanilla.
Stir until moistened.
Fold in carrots and pecans. Coat muffin pans with nonstick spray.
Bake at 350\u00b0 for 15 to 17 minutes.