Carrot Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.Whole Wheat Flour, 1.50 cup 2.Baking Soda, 1 tsp 3.Baking Powder, 1 tsp 4.Cinnamon, ground, 1.5 tbsp 5.Ginger Root, 0.25 tsp 6.Nutmeg, ground, 0.25 tsp 7.Brown Sugar, 0.50 cup, packed 8.Egg, fresh, 1 medium 9.Canola Oil, 3 tbsp 10.Vanilla Extract, 2 tsp 11.Milk, nonfat, 0.50 cup 12.Pineapple, canned, 1 cup, crushed, sliced, or chunks 13.Carrots, raw, 1.50 cup, grated 14.Walnuts, 0.25 cup, chopped
1.Set oven to 350 degrees.
2.Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3.In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
4.In a medium bowl mix the shredded carrots with the crushed pineapple.
5.Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
6.Add chopped nuts.
7.Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.
Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user QUEENB9.
2.Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3.In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
4.In a medium bowl mix the shredded carrots with the crushed pineapple.
5.Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
6.Add chopped nuts.
7.Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.
Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user QUEENB9.
Nutritional Info Amount Per Serving
- Calories: 163.8
- Total Fat: 5.8 g
- Cholesterol: 15.2 mg
- Sodium: 163.1 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.5 g
Member Reviews
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EINAFETSJ
These were delicious! I thought they were easy to make--I bought shredded carrots from the store and threw them in the blender with the oil and the milk (to get the grated effect). I'm going to freeze them so I can have them during the week. Adding this to my recipe book NOW! Thanks for the recipe - 7/7/09