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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 129.0
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.8 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.9 g

View full nutritional breakdown of Carrot Cake Muffins (Chocolate covered katie blog) calories by ingredient
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Carrot Cake Muffins (Chocolate covered katie blog)



Introduction

http://chocolatecoveredkatie.com/2009/04/0
3/24-carrot-gold/
http://chocolatecoveredkatie.com/2009/04/0
3/24-carrot-gold/

Number of Servings: 12

Ingredients

    * 1 1/2 cups whole wheat pastry flour
    * About 1/2 cup shredded carrots (3 large carrots)
    * 1 egg white
    * 1/2 teaspoon salt
    * 1 and 2/3 containers applesauce (about 1/2 cup and 1/3 cup)
    * 1/2 teaspoon vanilla extract
    * 1/4 cup plus 2 tablespoons unsweetened almond milk
    * Ĺ cup sugar
    * 1 teaspoon cinnamon
    * 1 and 1/4 teaspoons baking powder
    * 1/4 cup raisins
    * 1/4 cup sweetened coconut


Directions

1. Preheat the oven to 350F.
2. Mix dry ingredients, then add the carrot and wet ingredients.
3. Mix again, until just combined (with muffin batter, itís important to not overmix).
4. Bake for about 10-12 minutes (depending on your oven and on how soft you like your muffins. Iím silly and like mine a little undercooked and gooey!)
5. Eat up! Whatever Iím not planning on eating within two days, I like to freeze. That way the muffins stay fresh.


Number of Servings: 12

Recipe submitted by SparkPeople user SARAHHMMR.





TAGS:  Snacks |

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