1 to 2 medium carrots (3/4 cup shredded)
1 cup canned crushed pineapple with juice
5 tablespoons canola oil
1/4 cup cold water
1 tablespoon white distilled vinegar
3/4 cups all-purpose flour
3/4 cups whole wheat flour
3/4 cup light brown sugar, packed
1 teaspoon baking soda
1 teaspoon salt
Pinch ground nutmeg, pumpkin pie spice, or apple pie spice
Non-stick cooking spray
1/2 cup chopped walnuts or 1/2 cup raisins
Preheat oven to 350 degrees. Rinse, peel and grate carrots. In a medium bowl, combine shredded carrot, pineapple with juice, oil, water and vinegar. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt and nutmeg. Blend well with a fork to break up any lumps. Add wet ingredients to dry ingredients and mix until just combined. If using walnuts or raisins, gently stir in now. Coat muffin pan with non-stick cooking spray. Fill each muffin cup about 3/4 full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean about 20 to 25 minutes.
Adapted from "Cooking Matters for Adults." www.cookingmatters.org.