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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 78.5
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 161.5 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.2 g

View full nutritional breakdown of Carrot Cake Muffins calories by ingredient
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Carrot Cake Muffins

Submitted by: SHAMBREE

Introduction

These moist, filling muffins are packed with fiber and great flavor at 1 Weight Watcher point per muffin. I love to have them with my coffee or as a quick snack. When I am dying and need a " dessert fix" for my sweet tooth, I drizzle them with 1 tsp. of my Marshmallow Glaze for a 2 point treat! They freeze well too. These moist, filling muffins are packed with fiber and great flavor at 1 Weight Watcher point per muffin. I love to have them with my coffee or as a quick snack. When I am dying and need a " dessert fix" for my sweet tooth, I drizzle them with 1 tsp. of my Marshmallow Glaze for a 2 point treat! They freeze well too.
Number of Servings: 30

Ingredients

    16 oz. crushed pineapple in its own juice(no syrup)
    3c. Fiber One Cereal(the kind that looks like twigs)
    2c. grated carrot
    2c. very hot tap water, NOT boiling
    1 box Krusteax Fat Free Muffin Mix, any flavor(omit can of fruit)
    2 tsp. baking powder
    1 tsp. ground cinnamon
    1/2 tsp ground nutmeg
    1/4tsp ground allspice
    1/4c. splenda brown sugar blend(you can decrease or omit this if you prefer. It is included in the nutritional count)

Directions

Preheat oven to 350 degrees and spray 30 muffin cups with PAM. Mix cereal, carrots and pineapple in a large bowl. Add hot water and allow to sit for 5-10 minutes, until the cereal is softened. Meanwhile, add the baking powder, muffin mix, brown sugar and spices to another bowl, and wisk to make sure they are fully mixed together. After the cereal is fully softened, give it a final stir to make sure it, the carrots and pineapple are nice and wet. Then, stir the dry ingredients into the cereal mixture. This will be a thick, heavy, mushy batter. Fill each muffin tin with a scant 1/4 cup of the batter. Bake 27-30 minutes, or until a toothpick inserted into the muffin comes out clean. This varies with each oven. I check them every 2 minutes after 25 minutes to be safe. These are a moist, heavy muffin even when done, but they tend to "set up" after they have completely cooled.
1 serving=1 Muffin=1 WW Point.

Number of Servings: 30

Recipe submitted by SparkPeople user SHAMBREE.





TAGS:  Snacks | Snack | Snacks Snack |

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