Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry ingredients:1 1/2 cups whole wheat pastry flour or spelt flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground allspiceCarrot mix:2 large eggs1/4 cup sugar or sucanat2 cups packed finely shredded carrots8 oz crushed pineapple with juice (sugar-free)Finishing ingredients:5 tablespoons melted butter or vegetable oil1/2 cup coarsely chopped pecans or walnuts1/2 cup golden or brown raisins
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper muffin cups. Whisk the dry ingredients together thoroughly in a large bowl. In a smaller bowl, whisk together the eggs and sugar, then stir in the rest of the wet ingredients and let stand for 10 minutes. Then stir in the finishing ingredients and add the dry mixture, fold just until the dry ingredients are completely moistened, do not overmix. Divide the batter among the muffin cups, and bake 15-20 minutes or until a toothpick stuck in the center of a muffin comes out clean.
Allow the muffins to cool on a rack. These freeze well, wrap them in foil before freezing in a plastic bag.
Number of Servings: 12
Recipe submitted by SparkPeople user SKINNYAGAINTX.
Allow the muffins to cool on a rack. These freeze well, wrap them in foil before freezing in a plastic bag.
Number of Servings: 12
Recipe submitted by SparkPeople user SKINNYAGAINTX.
Nutritional Info Amount Per Serving
- Calories: 185.4
- Total Fat: 8.3 g
- Cholesterol: 45.8 mg
- Sodium: 268.7 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 3.3 g
- Protein: 4.2 g
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