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.