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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 216.2
  • Total Fat: 11.4 g
  • Cholesterol: 20.8 mg
  • Sodium: 91.9 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Carrot and Tropical Fruit Muffins calories by ingredient
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Carrot and Tropical Fruit Muffins

Submitted by: ELVISINTHEHOUSE

Introduction

I adapted this from the 'Glorious Morning Muffins' recipe I found on the back of a Pillsbury flour bag. My version uses whole wheat flour and applesauce instead of apples. I've also changed the kind of dried fruit and nuts called for. I adapted this from the 'Glorious Morning Muffins' recipe I found on the back of a Pillsbury flour bag. My version uses whole wheat flour and applesauce instead of apples. I've also changed the kind of dried fruit and nuts called for.
Number of Servings: 18

Ingredients

    2 cups white whole wheat flour
    1 cup brown sugar, packed
    1/2 tsp. salt
    2 tsp. baking soda
    2 tsp. cinnamon
    2 large eggs
    3/4 cup vegetable oil
    1/4 cup buttermilk or regular milk
    2 tsp. vanilla
    1 1/2 cups shredded carrots
    1/2 cup unsweetened applesauce
    2/3 cup Mariani Tropical Medley dried fruit, or other dried fruit
    1/3 cup finely chopped walnuts, or other nuts

Tips

High Altitude Directions (3500-6500 ft): Heat oven to 375. Add 1/4 cup flour. Bake 18-22 minutes.


Directions

Preheat oven to 350. Line muffin cups with papers and set aside.

In large bowl beat together eggs, oil, milk, and vanilla. Add flour, brown sugar, salt, soda, and cinnamon, mixing just until blended. Fold in shredded carrots and dried fruit.

Fill muffin cups about 3/4 full. Sprinkle chopped walnuts over batter. Bake 20-25 minutes until toothpick tests clean. Cool 5 minutes before removing from pan.

Serving Size: This makes 18 muffins -- 1 muffin is a serving.

Number of Servings: 18

Recipe submitted by SparkPeople user ELVISINTHEHOUSE.






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