Carrot Applesauce Pineapple Muffins

• 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

1. 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.
2. Tip: for nice muffin tops, fill baking cups to almost the top.

flour, splenda, baking soda, baking powder, salt, cinnamon, carrots, pineapple, applesauce, eggs, egg, canola oil, vanilla

Taken from www.food.com/recipe/carrot-applesauce-pineapple-muffins-356034 (may not work)