Carrot-Pineapple-Bran Muffins

• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 cup fat-free milk
• 1 large egg, lightly beaten
• 1 (8-ounce) can crushed pineapple in juice, undrained
• 2 tablespoons margarine or butter, melted
• 1 cup wheat bran flakes cereal
• 1 cup shredded carrot
• 2 tablespoons water
• Cooking spray

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a large bowl. Make a well in center of mixture, and set aside. Combine milk and next 3 ingredients, stirring well. Stir in cereal; let stand 5 minutes.
3. Place carrot and water in a small saucepan. Cover and bring to a boil; reduce heat, and cook 1 to 2 minutes or until carrot is tender. Drain and set aside.
4. Add cereal mixture to flour mixture; add carrot, and stir just until dry ingredients are moistened. Spoon batter evenly into 18 muffin cups coated with cooking spray, filling two-thirds full. Bake at 350u0b0 for 20 to 22 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

flour, sugar, baking powder, baking soda, ground cinnamon, milk, egg, pineapple, margarine, cereal, carrot, water, cooking spray

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