October 14, 2018
Snacks, Fruit, Pineapple,
Vegetables, Carrot, North American, Cooking For A Crowd, Kid Pleaser, Quick Meals, Brunch, Oven Bake, High Fiber, Kosher, Low Fat, Non-Dairy, Vegetarian, Make it from scratch, Spices, Muffins, Kosher Dairy, All Occasions more
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"Great item to have with coffee to bring glory to your morning!"
Preheat oven to 350-degree oven.
Lightly spray or wipe muffin tines with vegetable oil. Mix the flour, brown sugar, baking powder, salt, cinnamon, ginger, and cloves in a large mixing bowl.
Add the oil, applesauce, egg, egg white, vanilla, strained carrots, juice, and crushed pineapple and its juices. Mix well. Stir in the coconut.
Fill the muffin tins two-thirds full. Bake for 20-25 minutes, or until a tooth pick comes out clean.
Turn the muffins out onto a wire rack. Once cooled, store them in an airtight container.
YIELDS: 18 muffins
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