Carrot Cupcakes

25 minutes. Makes 18 cupcakes.

1½ c flour

1 c sugar

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 large egg

1 egg white (double recipe uses 1 egg white)

¼ c oil

1 tsp vanilla

½ c (8oz can) crushed pineapple in its own juice

1 c coarsely shredded carrots (about 2 medium)

¼ c applesauce

Heat oven to 350°. In a large bowl, whisk together the dry ingredients. Make a well in the center of the mixture and drop in the eggs, egg white, oil, and vanilla. Drain pineapple juice over the bowl. Reserve the pineapple. Beat at medium speed until blended, about 1½ min. With a spoon, stir in the crushed pineapple, shredded carrots, and applesauce. Then spoon the batter into paper bake cups set in muffin tins. Bake until a toothpick stuck in the center of a cupcake comes out clean, about 22 min (or 17 minutes for mini muffins). Remove the tins from the oven and cool on a wire rack for 2 min. Serve warm.