Who says yummy muffins have to have eggs, milk, and butter in them? Certainly not, you can make these healthy, most yummy muffins with none of the above. I found this recipe in the Jan/Feb edition of Vegetarian Times.
2 cups all purpose flour
2 tsp cinnamon
2 tsp freshly grated ginger
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup packed brown sugar
1/2 cup canola oil
8 oz can crushed pineapple in its own juice, drained and juice reserved
1/2 cup carrot juice
1 tsp vanilla
1 cup finely grated carrots
1/2 cup raisins
12 c chopped nuts (optional)
I was not able to find carrot juice so I substituted the carrot juice for orange juice that I had on hand. Any fruit juice should work so use what you have.
Whisk the flour, spices, baking powder, baking soda, salt, and sugar in a bowl until blended.
Gently fold in the oil, pineapple, 1/4 cup of the reserved pineapple juice, carrot juice, vanilla, carrots, raisins, and nuts.
In a 12 cup muffin tin lined with paper muffin liners, fill the muffin liners full of the mix. This recipe will make 12 muffins.
Bake at 350 degrees for 18-22 minutes (mine were perfectly done at 20).
These muffins are so wonderful, they have just the right amount of sweetness. The pineapple and carrots give them so much moisture flavor. I think I will be making more next weekend they were so good.