Heart Smart Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
I used:1.5 cups whole wheat pastry flour1 teaspoon baking soda1 teaspoon baking powder1/2 cup Unsweetened Apple Sauce1/4 cup brown sugar1 cup shredded carrots1/2 cup fresh, plain yogurt -- make sure it is not sour!1/8 teaspoon each of cinnamon and ginger1/4 cup walnuts1/4 cup raisins
My method:
1. Preheat the oven to 175 C (350 F).
2. Mix the apple sauce, sugar, carrots, and yogurt in a mixing bowl.
3. Sift the flour, baking powder, baking soda, and spices in a separate bowl and mix them properly.
4. Add the dry ingredients to the wet and combine them well.
5. Mix in the raisins and walnuts, then later add a few more if you like, after you scoop the batter.
6. Scoop out the batter, one ice cream scoop at a time, into a lined muffin pan. Should make 12 muffins!
7. Bake for 25 minutes or until the muffins puff up and their tops look golden brown. Test them by inserting a toothpick in the middle of one, to see if the toothpick comes out clean; if not, bake them for a few more minutes.
8. Let them cool until they reach room temperature, then store in a cool, dry place.
Eat them up in 4 to 5 days, and refrigerate them in warm weather, as they contain yogurt. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MANONTHEMOON.
1. Preheat the oven to 175 C (350 F).
2. Mix the apple sauce, sugar, carrots, and yogurt in a mixing bowl.
3. Sift the flour, baking powder, baking soda, and spices in a separate bowl and mix them properly.
4. Add the dry ingredients to the wet and combine them well.
5. Mix in the raisins and walnuts, then later add a few more if you like, after you scoop the batter.
6. Scoop out the batter, one ice cream scoop at a time, into a lined muffin pan. Should make 12 muffins!
7. Bake for 25 minutes or until the muffins puff up and their tops look golden brown. Test them by inserting a toothpick in the middle of one, to see if the toothpick comes out clean; if not, bake them for a few more minutes.
8. Let them cool until they reach room temperature, then store in a cool, dry place.
Eat them up in 4 to 5 days, and refrigerate them in warm weather, as they contain yogurt. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MANONTHEMOON.
Nutritional Info Amount Per Serving
- Calories: 97.4
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 157.3 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
Member Reviews
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BACK2SQUARE1
I just made these. They are good but no one will not know they are 'healthy' ! I liked them but my hubby was not too thrilled. I eliminated the sugar and used 10 drops of liquid stevia instead (you may need less but my yogurt was really sour); this saves about 20 calories per muffin. - 5/11/10