Jessica's Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
•3 cups whole wheat pastry flour (or use half white and whole wheat) •2 teaspoon baking soda •2 teaspoon baking powder •3 teaspoons cinnamon •1/2 teaspoon nutmeg •1/2 teaspoon ginger •1 cup brown sugar (or to taste, or can use brown sugar Splenda) •3 egg whites, slightly beaten •6 tablespoons oil •4 teaspoons vanilla •1 cup nonfat milk (or use low-fat milk) •1 (15 ounce) can crushed pineapple, well drained (or mandarin oranges)•3 cups grated carrots (squeeze out some of the moisture with hands) •1 cup raisins
1. Set oven to 350 degrees.
2. Line muffin tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix together first 7 ingredients.
4. In a small bowl whisk together egg whites, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots with the crushed pineapple.
6. 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.
7. Add in the raisins and chopped nuts.
8. Pour mixture in muffin tins.
9. Bake for about 20-25 minutes, or until the muffins test done.
May substitute mandarin oranges also
Number of Servings: 50
Recipe submitted by SparkPeople user JESSICA0431.
2. Line muffin tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix together first 7 ingredients.
4. In a small bowl whisk together egg whites, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots with the crushed pineapple.
6. 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.
7. Add in the raisins and chopped nuts.
8. Pour mixture in muffin tins.
9. Bake for about 20-25 minutes, or until the muffins test done.
May substitute mandarin oranges also
Number of Servings: 50
Recipe submitted by SparkPeople user JESSICA0431.
Nutritional Info Amount Per Serving
- Calories: 88.7
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 92.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.4 g
- Protein: 1.2 g
Member Reviews
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READYTOLIVE_22
Made these this morning for breakfast... fantastic! I quartered the recipe, and it made 11 muffins. I also substituted 1/2 cup unsweetened apple sauce for the pineapple, and added 1/4 cup walnut pieces for extra protein. They did stick to the paper a little after ~15 mins of cooling. Great recipe! - 4/9/15