Carrot Muffins

• 4 cups grated carrots (spooned not packed into cup)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 (8 ounce) can crushed pineapple
• 1 13 cups prunes (pureed with 6 tablespoons of water to yeild 1 cup of prune puree)
• 4 large egg whites
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 12 teaspoon salt

1. preheat oven 375, coat 18, 2 inch muffin tin cups with cooking spray.
2. caombine carrots,ugars, pineapples, prune puree, egg whites, and vanilla in a large bowl; stir to blen thoroughly; add remaining ingrediants, mix just to blend.
3. spoon batter into cups and bake 20 mins or until toothpick comes out clean.
4. let cool completely and enjoy.

carrots, sugar, brown sugar, pineapple, prunes, egg whites, vanilla, flour, baking soda, ground cinnamon, salt

Taken from www.food.com/recipe/carrot-muffins-372260 (may not work)