Carrot Applesauce Pineapple Muffins - cooking recipe

Ingredients

3 cups flour
2 cups Splenda granular
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt (optional)
2 teaspoons cinnamon
2 cups coarsely shredded carrots
1 (8 ounce) can crushed pineapple in juice
1/2 cup applesauce
2 large eggs
1 egg white
1/2 cup canola oil
2 teaspoons vanilla extract

Preparation

Heat the oven to 350. Drain the pineapple and save the juice in a seperate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, Splenda, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds. With a spoon, stir in the crushed pineappe, shredded carrots and applesauce. Next spoon the mixture into baking cups set in muffin tins. Bake until a toothpick comes out clean, about 25 minutes. Remove from oven and remove from tins. Set on wire racks to cool. Serve warm! Serves 24.
Tip: for nice muffin tops, fill baking cups to almost the top.