Carrot Pineapple Raisin Muffins

I think I'm going to try these and make them as "mini" muffins for my toddler. It's so hard to get him to eat healthy fruits and vegetables. When he was younger he was practically a vegetarian, never ate meat only fruits and loved broccoli and cauliflower. Now he just wont' eat anything!

❈❈  Pureed Carrot, Pineapple and Raisin Muffins ❈❈ 

Total Time (Mins) 55
Servings 12
Total Prep Time: 30 Mins
Calories per serving: 220

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

1 • Combine flours, sugar, baking powder and cinnamon in large bowl.

2 • Add drained pineapple, puréed carrots, egg substitute, oil and raisins; stir until just blended.

3 • Spoon evenly into 12 muffin cups sprayed with nonstick vegetable cooking spray.

4 • 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

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