BREAKFAST MUFFINS
2 cups of Splenda
4 eggs
1 (20 ounce) can crushed pineapple with juice
1/3 cup extra virgin olive oil
2 cups of whole wheat flour
2 teaspoons of baking soda
1 teaspoon of fine sea salt
2 teaspoons of cinnamon
1 pound package carrots, peeled and grated
1 cup of chopped pecans
1/2 to 1 cup of golden yellow raisins or dried cranberries
Preheat oven to 375 degrees F.
Peel and grate carrots in a food processor and set aside. Put Splenda, crushed pineapple with juice, oil and eggs in a mixing bowl and beat well. Sift the flour, baking soda, salt and cinnamon together and add to mixture slowly while beating. After it is well blended
add raisins (or cranberries), carrots and pecans. Divide mixture into 12 large muffin tin pans that have been sprayed with cooking spray. Bake for 30 - 45 minutes or until toothpick inserted into center comes out clean. Cool on racks and frost if desired.
2 cups of Splenda
4 eggs
1 (20 ounce) can crushed pineapple with juice
1/3 cup extra virgin olive oil
2 cups of whole wheat flour
2 teaspoons of baking soda
1 teaspoon of fine sea salt
2 teaspoons of cinnamon
1 pound package carrots, peeled and grated
1 cup of chopped pecans
1/2 to 1 cup of golden yellow raisins or dried cranberries
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Preheat oven to 375 degrees F.
Peel and grate carrots in a food processor and set aside. Put Splenda, crushed pineapple with juice, oil and eggs in a mixing bowl and beat well. Sift the flour, baking soda, salt and cinnamon together and add to mixture slowly while beating. After it is well blended
add raisins (or cranberries), carrots and pecans. Divide mixture into 12 large muffin tin pans that have been sprayed with cooking spray. Bake for 30 - 45 minutes or until toothpick inserted into center comes out clean. Cool on racks and frost if desired.