Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 large carrot raw, grated (about 1 cup grated)Gold Medal All Natural Whole Wheat Flour (3cups)Vegetable Oil (3/4 cup)Distilled White Vinegar (2 tablespoons)Splenda Zero Calorie Sweetner (2 cups)Salt (1tsp)Vanilla Extract (2tsp)Cinnamon (about 1tsp)Pumpkin Pie Spice (about 1tsp)Water (2cups)Baking Soda (2tsp)
Preheat oven to 350 degrees. I have a hot oven, so I only had to bake them for 15min. I would set the timer for 15min and check the muffins by poking the center with a tooth pick or knife and if they don't come out clean let them bake fror another 3-5min.
Serving Size: makes 18 medium sized muffins
Number of Servings: 18
Recipe submitted by SparkPeople user COLEENP93.
Serving Size: makes 18 medium sized muffins
Number of Servings: 18
Recipe submitted by SparkPeople user COLEENP93.
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 271.1 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.7 g
- Protein: 0.7 g
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