Hint: Search for a Category like "Drinks" or product, like "Stevia"

Carrot Apple Muffins

Name: Carrot Apple Muffins
Prep time: 15 min
Total time: 45 min
Cuisine: Breads, Breakfast
Ingredients: 1 ½ cups all-purpose flour; 1 ¼ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 ¼ teaspoons ground cinnamon; ⅛ teaspoon ground ginger; 1 (4-ounce) jar baby food carrots; ⅓ cup 1% lowfat milk; ¼ cup unsweetened pineapple juice; 2 large eggs; 1 cup Splenda® Granulated Sweetener; ⅓ cup canola oil; 1 teaspoon vanilla extract; ½ cup grated carrot; ½ cup finely chopped apple; ½ cup flaked coconut; ½ cup chopped walnuts

Makes 10 muffins Calories 230 Prep Time 15 minutes Total Time 45 minutes Made with Splenda® Original Sweetener

Ingredients

1 ½ cups all-purpose flour

1 ¼ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ teaspoons ground cinnamon

⅛ teaspoon ground ginger

1 (4-ounce) jar baby food carrots

⅓ cup 1% lowfat milk

¼ cup unsweetened pineapple juice

2 large eggs

1 cup Splenda® Granulated Sweetener

⅓ cup canola oil

1 teaspoon vanilla extract

½ cup grated carrot

½ cup finely chopped apple

½ cup flaked coconut

½ cup chopped walnuts

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories	230
Total Fat	14g
Saturated Fat	2.5g
Cholesterol	45mg
Sodium	190mg
Total Carbs	23g
Dietary Fiber	2g
Sugars	6g
Protein	5g

Instructions

Preheat oven to 350°F. Place paper baking cups in muffin pans and spray with cooking spray.
In a bowl, combine flour, baking powder, soda, salt, cinnamon, and ginger.
In a glass measuring cup, combine baby food carrots, milk, and pineapple juice; mix well.
In a mixing bowl using an electric mixer, beat eggs and Splenda Sweetener on high speed for 5 minutes.
Reduce speed to medium; add oil and vanilla extract and beat until blended.
Add half of flour mixture; blend on low speed until combined. Add liquid mixture and blend smooth. Add remaining flour mixture and blend until combined.
Fold in carrots, apples, coconut, and walnuts.
Spoon mixture into prepared muffin pans; filling ¾ full.
Bake for 30–35 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately and cool on wire rack.