Makes 12 servings 1 teaspoon canola oil 1 20-ounce can crushed pineapple 21/2 cups whole-wheat white flour 2 teaspoons baking soda
Makes 12 servings
1 teaspoon canola oil
1 20-ounce can crushed pineapple
21/2 cups whole-wheat white flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
11/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots (4 to 6 medium)
Powdered sugar (for dusting)
1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking pan with canola oil to prevent cake from sticking to the pan. (You can also use a muffin tin, but this recipe will make more than 12 muffins, so you will need two tins.)
2. Drain pineapple in a colander set over a bowl, pressing on the fruit to drain out all the juice. Reserve the drained pineapple and ¼ cup of the strained juice. Reserve remaining juice for another use.
3. Whisk flour, cinnamon, baking soda, and salt in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla, and ¼ cup pineapple juice in a large bowl until blended. Stir pineapple and carrots into the large bowl of wet ingredients.
4. Add the dry ingredients into the bowl of wet ingredients and mix until just blended, taking care not to overmix. Scrape batter into the prepared pan and spread evenly (or portion equally into greased muffin tins).
5. Bake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, about 40 minutes for a cake and 30 minutes for muffins.
6. Let cool completely on wire rack. When cool, dust with powdered sugar.
Note: Don't have buttermilk? Add one tablespoon lemon juice or vinegar to one cup of milk.
Per serving: 197 calories, 6 grams fat, 28 milligrams cholesterol, 212 milligrams sodium, 108 milligrams potassium, 33 grams carbohydrates, 1 gram dietary fiber, 18 grams sugar, 3 grams protein