Carrot Cake Muffins, Get Tasting & Low-Fat
photo by hard62
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
- 354.88 ml whole wheat flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 7.39 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml ginger
- 118.29 ml brown sugar
- 1 egg, slightly beaten
- 44.37 ml oil
- 9.85 ml vanilla
- 118.29 ml nonfat milk (or use low-fat milk)
- 354.88 ml carrots, grated & squeeze out some of the moisture with hands
- 118.29 ml raisins
- 59.14 ml walnuts
directions
- Set oven to 180°C degrees.
- Spray 12 muffin tin with non-stick cooking spray.
- In a large bowl mix together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger & brown sugar.
- In a small bowl whisk together egg, oil, milk and vanilla.
- In a medium bowl mix the shredded carrots raisins & walnuts.
- Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients.
- Mix JUST until combined.
- Divide the mixture between the 12 muffin tins.
- Bake (not fan-bake) for about 20-25 minutes, or until the muffins test done.
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