Pineapple‐Carrot Muffins - 23g Carbs, 4g Fiber, 12g Sugar
From: 2011 American Heart Association
Desserts and baked goods need not be forbidden fruit in a heart-healthy
diet. This selection of light, fruit-based treats includes breakfast,
snacks and dessert.
These flavorful muffins are a great way to fit fruit and fiber into a
portable treat for breakfast or a quick snack.
Serves: 12
Serving Size: 1 muffin
1 cup whole-wheat flour
1 cup unprocessed wheat bran
1/2 cup sugar
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
6 oz fat-free plain yogurt
2 Tbsp canola or corn oil
1 large egg white
1 tsp vanilla extract
1 8-oz can crushed pineapple packed in its own juice, undrained
1 medium carrot, shredded
Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with
paper bake cups. Set aside.
In a large bowl, stir together the flour, wheat bran, sugar, baking
soda, cinnamon, baking powder, and salt. Make a well in the center.
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. Pour into the well in the flour mixture, stirring until
the mixture is just moistened but no flour is visible. Don't overmix;
the batter should be lumpy.
Spoon enough batter into the bake cups to fill each about three-fourths
full.
Bake for 18 to 20 minutes, or until a wooden toothpick inserted in
the center comes out clean. Serve warm or at room temperature.
Cook's Tip - -
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, usually stocked near the oats.
Serves: 12
Serving Size: 1 muffin
Nutrition per Serving:
120 Calories, 2.5g Total Fat, 0g Saturated Fat, 0g Trans Fat,
1g Polyunsaturated Fat, 1.5g Monounsaturated Fat, 0mg Cholesterol,
143mg Sodium, 23g Carbs, 4g Fiber, 12g Sugars, 3g Protein
Dietary Exchanges: 1 1/2 starch
