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Tufts Pineapple Carrot Wheat Muffins

- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Ready Time: 35 Min
- Servings: 24 servings
These are very healthy!
Ingredients
- 1 teaspoon wheat germ
- 1 1/4 cup flour
- 2 count eggs
- 1/2 cup wheat germ
- 1/4 cup oat bran
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 can pineapple crushed unsweetened
- 3/4 cup buttermilk
- 1/2 cup carrot
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 2 tablespoon sugar granulated
Directions
- Spray muffin cups with no-stick cooking spray or line with paper liners; set aside. Preheat oven to 400 degrees.
- To prepare muffins: In a large bowl, combine flour, wheat germ, oat bran, brown sugar and baking soda. In a separate bowl, combine drained pineapple, buttermilk, carrot, eggs, oil and vanilla; mix with a wire whisk. Add carrot-pineapple mixture to flour mixture; stir just unitl dry ingredients are moistened. Pour or spoon batter into prepared muffin cups.
- To prepare topping: Mix sugar and wheat germ until well blended. Sprinkle evenly over batter.
- Bake at 400 degrees for 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and cool on a wire rack.
Nutritional Information
Tufts Pineapple Carrot Wheat Muffins
Servings Per Recipe: 24 servings
Amount Per Serving
Calories: 90
- Total Fat: 3g
- Cholesterol: 20mg
- Sodium: 70mg
- Total Carbs: 14g
- Dietary Fiber: 1g
- Protein: 2g
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