Carrot-Pineapple-Bran Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup wheat bran flakes cereal 
• 1 cup carrots shredded
• 1 large eggs lightly beaten
• 0.8 cup milk fat-free
• 1.8 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 2 tablespoons butter melted
• 8 ounce pineapple in juice crushed undrained canned
• 0.3 cup sugar 
• 2 tablespoons water 

Equipment

• bowl
• sauce pan
• oven
• muffin liners

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a large bowl. Make a well in center of mixture, and set aside.
3. Combine milk and next 3 ingredients, stirring well. Stir in cereal; let stand 5 minutes.
4. Place carrot and water in a small saucepan. Cover and bring to a boil; reduce heat, and cook 1 to 2 minutes or until carrot is tender.
5. Drain and set aside.
6. Add cereal mixture to flour mixture; add carrot, and stir just until dry ingredients are moistened. Spoon batter evenly into 18 muffin cups coated with cooking spray, filling two-thirds full.
7. Bake at 350 for 20 to 22 minutes or until golden.
8. Remove muffins from pans immediately, and cool on wire racks.