Ingredients
1 cup whole wheat flour
1 cup unbleached all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 can (8 oz.) DOLE® Crushed Pineapple, drained
1 cup puréed DOLE Carrots*
1/3 cup egg substitute
1/3 cup canola oil
1 cup DOLE Seedless or Golden Raisins
Directions
Combine flours, sugar, baking powder and cinnamon in large bowl.
Add drained pineapple, puréed carrots, egg substitute, oil and raisins; stir until just blended.
Spoon evenly into 12 muffin cups sprayed with nonstick vegetable cooking spray.
Bake at 375 degrees, 20-25 minutes or until lightly brown and/or until toothpick inserted in center comes out clean. Remove muffins from pans onto wire rack to cool.
*Puréed Carrots: Cook 2 cups (10 oz.) peeled, sliced DOLE Carrots in simmering water in medium saucepan 20 to 25 minutes OR until very tender; drain. Purée in covered food processor or blender to yield 1 cup.
