Categories: Breads, Fruits, Muffins, Vegetables 
      Yield: 4 servings 
  
  8 1/4 oz Pineapple; Crushed, 1 Cn 
      1 x  Skim Milk 
      2 c  Whole Wheat Flour 
  1 1/3 c  Brown Sugar; Packed 
      1 tb Baking Powder 
    1/2 ts Salt 
      2 tb Sugar 
    1/2 ts Cinnamon 
    3/4 c  Carrots; Grated 
    1/3 c  Vegetable Oil 
      1 ea Egg; Lg, Beaten 
    1/2 ts Vanilla 
  
  Drain the Pineapple, reserving the juice.  Add enough skim milk to the 
  juice to make 3/4 cup of liquid, then set aside.  Combine the next 7 
  ingredients in a large bowl, stirring until the carrots are well coated. 
  Make a well in the center of the mixture.  Combine the milk mixture, oil, 
  egg and vanilla; then add to the dry ingredients.  Stir until just 
  moistened and no flour streaks remain.  Spoon into muffin tins that have 
  been coated with a non-stick spray, filling each cup 2/3rds full.  Bake at 
  375 degrees F. for 20 to 25 minutes or until done.  Serve warm.