Morning Glory Carrot Muffin Wake You Ups!

• 2 c. all-purpose flour
• 2 c. light brown sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/4 c. canola oil
• 1/2 c. applesauce
• 1 egg
• 1 egg white
• 2 tsp. vanilla extract
• 2 (2 1/2 oz. each) jars strained carrot baby food
• 1/2 c. fresh carrot or orange juice
• 4 oz. unsweetened crushed pineapple in juice
• 3/4 c. loosely packed unsweetened shredded coconut

1. Preheat oven to 350u0b0.
2. Spray tins with cooking spray or oil with vegetable oil.
3. Mix flour, brown sugar, baking powder, salt, cinnamon, ginger and cloves in a large mixing bowl.
4. Add the oil, applesauce, egg, egg white, vanilla, strained carrots, juice and the crushed pineapple in its own juice.
5. Mix well.
6. Stir in coconut.
7. Fill pans 2/3 full.
8. Bake for 20 to 25 minutes.
9. Turn muffins out onto a wire rack.
10. Once cooled, store in airtight container.
11. Will make 18 muffins.
12. These muffins are lo-cal.
13. They contain 168 calories per muffin and 5 grams of fat each.

flour, light brown sugar, baking powder, salt, ground cinnamon, ground ginger, ground cloves, canola oil, applesauce, egg, egg, vanilla extract, baby food, fresh carrot, pineapple, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914718 (may not work)