Think carrot cake, but without the guilt!
Think carrot cake, but without the guilt!
Number of Servings: 12
1 cup whole wheat flour 1-1/2 tsp baking powder 1 egg, beaten 1/3 cup brown sugar 1/3 cup white sugar 2 tbsp butter 1 large carrot, finely shredded 1/4 cup skim milk 1 tsp fresh ginger, minced or shredded 1/8 tsp cinnamon 1/8 tsp dry powdered ginger 1/8 tsp allspice (or mixed ground spice) 1/8 tbsp vanilla Optional: 1/2 cup raisins or nuts (not included in Nutritional Information)
Top each muffin with 2 T ricotta cheese whipped with powdered sugar or stevia to taste for an extra four grams of protein!
Preheat oven to 350*F (180*C). Cut butter into small cubes and let soften. In a large bowl, combine flour and baking powder with the butter, using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour. Add sugars, ginger, carrot, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula. Add raisins or nuts if using them. Bake for 25 minutes and let cool.
Delicious!! This recipe DOES make 12 cupcakes-- you just have to carefully dole out the batter into a normal-sized cupcake tin one spoonful at a time. I added cardamom and cloves and placed one half walnut in the middle of each cupcake. The walnut sunk into the very center as a tasty surprise!
Family loved them, want more. After reading comments, I added 3 oz. unsweetened applesauce. Made 12 muffins. Not all muffin pans are equal. I have 2 different "regular" muffin pans, the are shaped a bit differently, so one makes wider miffins. That may be why people can't get 12 muffins.
Have made and will make again and again. I've made them and subbed pumpkin for carrot and it turned out good! A friend told me about that trick and I have no muffin pans so tried it in a loaf pan and it turned out great!
Lovely muffins! I added 3/4 tsp baking soda, combined the dry and wet ingredients separately, then tipped the wet into the dry to combine and give fluffy muffins. This yielded 9 full-size muffins, and I reduced the calories by using applesauce instead of butter and slightly reducing the sugar.
Love these!! I made 12 in a gem cake pan. I used Apple Sauce mixed with 1/2tspn baking soda instead of Egg and ButterMixed the wet ingredients together separately from the dry. Mixed dry together. Added wet until just combined. Great taste!!! - 1/11/08
I really loves those muffins (taste like carrot cake) the spice makes them very yummy. I did it already 5 times..I now cut my sugar by half so it's even less calories (87) and add instead raspberries or blueberries.
Seriously this is supposed to be 12? 12 tiny muffins, maybe. I made 10, and it was a spoonfull of batter in each muffin cup. They're still very small. They are definitely tasty, moist, and overall good, but this does not make 12. I also modified it, used applesauce&Silk instead of butter&milk,
I substitued 1/3 c cinnamon applesauce for the butter, added 1/2 teaspoon baking powder, omitted the fresh ginger but increased the powdered ginger to 3/4 teaspoon. I got 12 muffins, but they were very small so I made 8 instead. They were SO moist and they tasted full-fat. Will make them again.
These were great. I was only able to get 10 muffins out of the recipe. I made a few substitutions-doubled the spices, substituted equal for the white sugar and egg beaters for the eggs and added a chopped up fresh pineapple spear. We loved them, a nice change from my usual low cal banana muffins!
I increased the amount of carrot, probably to about 2 cups. I added 6 Tbsp of wheat germ, decreased the sugar to 1/4 cup of each sugar and used splenda brown sugar. I made 6 muffins instead of 12 ... because several of the reviews commented on fewer than 12 muffins.
Disappointing. I reduced the sugar slightly and added 1/4 c. unsweetened applesauce. The texture was fine & and they were sweet enough, but they definitely tasted reduced-fat to me. I did get 12 muffins, but they're pretty small.
I cut the sugar to 1/2c loose-pack brown sugar, 3/4tsp powdered ginger as I had none fresh, 1/4c ground flax seed, 3/4c 1% milk, and even with the additions I only got 9 muffins, 1/4c of batter each. Very, very tasty, though! I also separated the egg & lightly beat the white to add some lightness.
Very tasty, but I have to agree with the posters who say they didn't get 12 muffins. I got 10, which means that they are 120 calories each without nuts and raisins. I will probably redo the recipe for my nutrition tracker so that I can easily enter them next time I make them.
These muffins are moist and very yummy. The recipe does barely make 12 muffins and they shrink after sitting out for awhile. Used 1/4 cup currants, 1/4 cup chopped walnuts for a total of 134 calories a piece. If you like taste of ginger these are a must try.
I got 12 out of it, but only a tablsp. per muffin. So is that still 100 cals? WOW. Next time will try splenda and brown sugar splenda for the sugars. Also I used one tblps of flax seed with three tblsp of water for egg replacement. Used coconut oil instead of butter. Thanks for the recipe.
I couldn't resist making this great recipe but had no wheat flour. So, I subbed Fiber One pancake mix (lots of fiber) for the flour and proceeded as the recipe directs. I used 2 cups of carrots and 1/2 cups each of pralined chopped pecans and golden raisins. 12 cupcakes later - delish! Thanks!
I've been making muffins for myself and my sweetheart to eat at breakfast time or for snacks. The whole wheat, carrots and spices sound yummy and are things that I want to include in my nutrition plan.
These were awesome, thanks SQUIRRELLYPOO! Yes, the muffins are a bit on the smaller side, but with as low cal as they are, who cares! They taste great, and you can have 2 of them for breakfast in the morning w/a glass of o.j, and a banana and be FULL, while still on track. TRY THESE!
My husband, son and I all loved these. I changed the recipe a tad as well. I added 1/4 cup walnuts and 1/4 cup raisins and a little more milk cause the batter was too thick. I also used Splenda brown (2 TBS and 1 tsp) in place of the brown sugar. It only took 18 minutes in my oven.
Love them! My husband does, too. I had enough batter to fill all 12 muffin cups. They weren't overflowing - the muffins are small by today's standards, but what can you expect for only 95 cals. Had two for breakfast this morning, warmed up with spray butter...Yummy! Definitely a keeper.
I just made these this morning and it did make 12 muffins. They are very tasty, however they were pretty dense and only filled up about half the muffin cup. I would like them even more if they were a little more airy. Also, I only baked them for 20 minutes and they were almost too done!
I got 12 muffins out of this. Did not have fresh ginger so used extra powdered. Not a carrot in the house, used 1/2 can of applesauce. Going to try with stevia and probably zucchini. Yummy and quick recipe. Makes for a quick breakfast or an afternoon snack. :-)
I was thinking this was low cal but because they are only half a regular muffin, it is hardly that. The batter filled only 8 muffin cups less than 3/4 to bake, so I don't see how you can make 12. Maybe this is supposed to be mini-muffins? Hope this doesn't confuse others as well, a good muffin
Left out the sugar and used mashed banana instead of butter...also added 1/4 cup of oats to milk (microwaved) and reduced flour to 3/4 cup. I also did 1/2tsb baking soda and 1 tsb baking powder and did dry and wet ingredients separately. I liked them :)
These muffins are very tasty and do taste alot like carrot cake. I added 1/3 cup of unsweetened applesauce and used 1/4 cup of the sugars. It's still very sweet. I was able to make 11 muffins.
I made 12 muffins scraping up every little bit. They are small but I'm using them as a snack with a cup of coffee so it's ok. I added 1/4 cup applesauce, 1/4 cup flax meal,and cut the sugars in half. I thought they were really yummy. I used the butter bc I hate rubbery baked goods! Thanks!
Love these!! I made 12 in a gem cake pan. I used Apple Sauce mixed with 1/2tspn baking soda instead of Egg and ButterMixed the wet ingredients together separately from the dry. Mixed dry together. Added wet until just combined. Great taste!!! - 4/23/12
Really easy to make. Next time, I will try with more carrots and more spices. It does make 12 tiny muffins. But most of the time, those 100 calories treats you car buy are just as small, so it fine for me.
Tried it today with slight modifications (soy milk, egg beaters& vegetable oil) and turned out great. This recipe is definitely a keeper. Oops added picture thinking it was going to show with my name. Can't figure out how to delete. Sorry.
I'm glad I made these as they are very nice. I did have a problem getting 12 from the batter and opted instead to make 6 larger muffins. Next time (there will be a next time!) I'll use less sugar as they were a bit too sweet and more carrot to bulk them up a bit.
I made these but cut down the sugar because of other comments. I also just made 6 muffins, but they were full so I baked at 400 for 17 min, they rose beautifully, but I should have used all the sugar called for. Nice muffin.
Sooo good! A made a few changes though - I used white all purpose flour, powdered milk and I put in about 2 tbsp of fresh ginger instead of the 1 tsp. Because I LOVE ginger. Next time I'll put in more ginger. My boyfriend loves these muffins too!
I haven't tried this recipe yet, but it looks good. I love carrot cake but can't have it normally. Why not put some fat free cream cheese in this recipe to give it more of a carrot cake taste? Some one let me know.
Good, sweet, but didn't rise too well. I used nondairy margarine and water. (I can't eat dairy.) I upped the spices and added half an apple, grated. I ran out of brown sugar so I used 1/4 cup. I had no trouble making 12 muffins with my smaller tin and smaller sized cupcake cups.