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30 minutes
Prep: 15 minutes
Cook: 15 minutes
292 calories per serving view nutrition facts
1 dozen
suggest servings
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| 1 1/2 | cups | whole wheat flour | |
| 1 | teaspoon | baking soda | |
| 1 | tablespoon | baking powder | |
| 2 | teaspoons | cinnamon | ground |
| 1/4 | teaspoon | nutmeg | ground |
| 1/4 | teaspoon | ginger | ground |
| 1 | each | egg | |
| 7 | ounces | pineapple | crushed |
| 1/4 | cup | raisins, seedless | |
| 1/4 | cup | walnuts | chopped |
| 1/3 | cup | milk | low-fat |
| 1 1/2 | cups | carrots |
Combine the dry ingredients in a bowl.
Add the remaining ingredients and stir to blend.
Spoon into oiled muffin tins or paper muffin cups.
Bake at 350 degrees F for 15 mins.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 199mg | 8% |
| Total Carbohydrate 52.0g | 17% |
| Dietary Fiber 9.0g | 35% |
| Sugars 12.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 164% | Vitamin C | 26% | |
| Calcium | 15% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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