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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 176.7
  • Total Fat: 4.8 g
  • Cholesterol: 18.8 mg
  • Sodium: 343.1 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.5 g

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

Submitted by: BETHST1

Introduction

This batter can be frozen up to 3 months by spooning batter into prepared muffin cups and placing in freezer and freeze until firm, about 30 minutes. Then cover tin with plastic wrap and freeze until ready to bake. This batter can be frozen up to 3 months by spooning batter into prepared muffin cups and placing in freezer and freeze until firm, about 30 minutes. Then cover tin with plastic wrap and freeze until ready to bake.
Number of Servings: 12

Ingredients

    1 3/4 c all-purpose flour
    3/4 c sugar
    2 tsp pumpkin-pie spice
    2 tsp baking powder
    3/4 tsp baking soda
    1/2 tsp salt
    3/4 cup plain low-fat yogurt
    4 Tbsp margarine soft
    1 large egg
    2 1/2 c shredded carrots

Directions

This makes 12 muffins.

1} Line 12 cup standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin- pie spice, baking powder, baking soda, and salt; set aside.

2} In another bowl, wisk together yogurt, butter, and eggs. Make well in the center of the flour mixture and add the yogurt mixture. Stir until just combined. Fold in carrots.

3} spoon batter into prepared muffin cups and bake at 375 degrees for about 20 minutes.

4} If using the frozen muffins, bake at 375 degrees (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Number of Servings: 12

Recipe submitted by SparkPeople user BETHST1.






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