Pineapple-Carrot Muffins
(makes 12 muffins)
(Healthy Fats, Low-Cholesterol Cookbook - AHA)
Ingredients:
Cooking Spray
1 cup whole wheat flour
1 cup unprocessed wheat bran
½ cup sugar
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
6 ounces fat-free plain yogurt
2 tablespoons canola oil
1 large egg white
1 teaspoon vanilla extract
1 8oz can crushed pineapple packed in its own juice, undrained
1 medium carrot, shredded
Directions:
Preheat the oven to 400° F. Lightly spray a standard 12-cup muffin tin with cooking spray. Set aside.
In a large bowl, stir together the flour, wheat bran, sugar, baking soda, cinnamon, baking powder and salt.
In a medium bowl, whisk together the yogurt, oil, egg white, and vanilla until well blended. Stir in the pineapple with liquid and the carrot. Stir the yogurt mixture into the flour mixture until the batter is just moistened but no flour is visible. Don’t overmix; the batter will be lumpy. Spoon the batter into the muffin cups.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Transfer the pan to a cooling rack. Let stand for at least 5 minutes. Serve the muffins warm or at room temperature.
Cook’s tip on unprocessed wheat bran: Unprocessed wheat bran is the bran removed from wheat kernels. A very good source of fiber, it makes a healthy, flavorful addition to many foods, including meat loaf, burgers, and baked goods such as muffins, breads and cookies. Health food stores and many supermarkets carry unprocessed wheat bran.
Nutrition info per serving (1 muffin)
Calories 121
Sodium 192 mg
Cholesterol 0 mg
Carbohydrates 22 g
Total Fat 3.0 g
Fiber 4 g
Sat fat 0
Polyunsat 1.0 g
Sugars 12 g
Trans fat 0
Monounsat 1.5 g
Protein 4 g
