Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
1 1/2 cups whole wheat pastry flour1 tsp. baking soda1 tsp. baking powder1 1/2 tsp. ground cinnamon1/4 tsp. nutmeg1/4 tsp. ginger1 dash salt1/4 cup flax seed meal1/2 cup brown sugar1 egg2 Tbsp. oil2 tsp. vanilla extract1/2 cup low-fat milk1 1/2 cup grated carrots or zucchini1/2 cup raisins
Preheat oven to 350. Mix the dry ingredients together in large mixing bowl (flour through brown sugar). Add the egg, vanilla, oil and milk. Mix just until moistened. Add the pineapple, carrots and raisins, stirring until combined. Spoon into greased muffin pans (fills about 16 muffin cups). Bake for 25 minutes at 350 degrees F.
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user TSBRIMHALL.
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user TSBRIMHALL.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 3.0 g
- Cholesterol: 11.9 mg
- Sodium: 137.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.6 g
- Protein: 2.9 g
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