Carrot-Pineapple Muffins

• 1 (8-ounce) can crushed pineapple in juice, undrained
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup firmly packed brown sugar
• 1 cup skim milk
• 1/2 cup frozen egg substitute, thawed
• 1/4 cup unsweetened applesauce
• 2 tablespoons vegetable oil
• 1 cup finely shredded carrot
• 1/2 cup golden raisins
• Vegetable cooking spray

1. Drain pineapple, reserving juice for another use. Press pineapple between paper towels to remove excess moisture; set aside.
2. Combine all-purpose flour and next 5 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in pineapple, carrot, and raisins. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400u0b0 for 20 to 22 minutes or until golden. Remove from pans immediately.

pineapple, flour, whole wheat flour, baking powder, baking soda, salt, brown sugar, milk, frozen egg substitute, unsweetened applesauce, vegetable oil, carrot, golden raisins, vegetable cooking spray

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