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Ingredientes
- 1/3 c. canola oil
- 1/3 c. lowfat buttermilk
- 1 c. brown sugar packed
- 1/3 c. pineapple juice drain from can below or possibly orange juice
- 1 lrg egg
- 3 x egg whites
- 1 tsp vanilla
- 1 1/2 c. unbleached flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1/2 c. minced walnuts (optional)
- 8 ounce crushed pineapple liquid removed (reserve juice if you like)
- 1/2 c. raisins
- 1 c. very finely grated carrots
Direcciones
- Preheat oven to 350 degrees.
- Coat 20 regular-sized muffin pans (or possibly 10 large size) with canola cooking spray or possibly muffin papers.
- Place oil, buttermilk and brown sugar in mixing bowl. Beat to blend. Blend in pineapple juice, egg and egg whites. Beat till well mixed.
- In another bowl, combine flour, cinnamon, baking soda, baking pwdr and salt. Stir flour mix into wet ingredients till just blended.
- Add in walnuts (if you like), crushed pineapple, raisins and carrots to muffin batter in mixing bowl and beat on low till blended, scraping sides of bowl midway through.
- Fill prepared muffin c. 3/4 full with batter (about 1/4 c.) and bake for about 20 to 25 min or possibly till fork inserted in center of muffin comes out clean.
- TIPS: "The original recipe called for a whole c. of vegetable oil. I used canola oil and cut the amount down to 1/3 c. (not bad for 20 muffins). I added some buttermilk and pineapple or possibly orange juice to make up the difference. I also cut the Large eggs from 3 whole Large eggs to 1 egg and 3 egg whites - you need only one yolk to do the trick here.
- "The only other change I made was adding a tsp. of vanilla extract, I thought it would complement the brown sugar called for in the original recipe. I had to convert the recipe from a loaf pan to muffins, but it seemed to work out just fine." - Magee
- NOTES : Mimi's Cafe is a popular chain throughout the west, with several locations in the Inland Empire. The carrot-raisin muffins at Mimi's Cafe are a favorite but they could use some lightening. Elaine Magee tests her revised recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 72 | 31% |
| Total Fat 8.17g | 10% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 18mg | 6% |
| Sodium 436mg | 18% |
| Potassium 156mg | 4% |
| Total Carbs 38.27g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 23.7g | 16% |
| Protein 3.06g | 5% |
