Carrot MuffinSubmitted by: QUEENB9
IntroductionMoist, Yummy and LOW fat!! Moist, Yummy and LOW fat!!
1.Whole Wheat Flour, 1.50 cup
2.Baking Soda, 1 tsp
3.Baking Powder, 1 tsp
4.Cinnamon, ground, 1.5 tbsp
5.Ginger Root, 0.25 tsp
6.Nutmeg, ground, 0.25 tsp
7.Brown Sugar, 0.50 cup, packed
8.Egg, fresh, 1 medium
9.Canola Oil, 3 tbsp
10.Vanilla Extract, 2 tsp
11.Milk, nonfat, 0.50 cup
12.Pineapple, canned, 1 cup, crushed, sliced, or chunks
13.Carrots, raw, 1.50 cup, grated
14.Walnuts, 0.25 cup, chopped
2.Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3.In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
4.In a medium bowl mix the shredded carrots with the crushed pineapple.
5.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.
6.Add chopped nuts.
7.Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.
Number of Servings: 12
Recipe submitted by SparkPeople user QUEENB9.
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These were delicious! I thought they were easy to make--I bought shredded carrots from the store and threw them in the blender with the oil and the milk (to get the grated effect). I'm going to freeze them so I can have them during the week. Adding this to my recipe book NOW! Thanks for the recipe - 7/7/09