Carrot-Pineapple Muffins
2 c Baking and Pancake Mix
1/2 c Dark Brown Sugar, packed
1/2 c Nuts, chopped
1 ts Cinnamon, ground
1 Egg, beaten
1 c Carrot-pineapple Pulp,mixed*
1/3 c Milk
2 tb Vegetable Oil
1 ts Coconut Extract (optional)
Grease bottoms of 12 medium muffin cups (2"" x 1¬") or line with paper baking cups. In a large bowl combine baking mix, brown sugar, nuts, and cinnamon; set asie. In a medium sized bowl, mix egg, carrot-pineapple pulp, milk, oil, and, if desired, coconut extract. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 12 muffin cups.
Bake in preheated 400øF oven for 20 to 22 minutes, or until golden brown.
Makes 12 muffins.