Spiced Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3/4 c all-purpose flour3/4 c sugar2 tsp pumpkin-pie spice2 tsp baking powder3/4 tsp baking soda1/2 tsp salt3/4 cup plain low-fat yogurt4 Tbsp margarine soft1 large egg2 1/2 c shredded carrots
This makes 12 muffins.
1} Line 12 cup standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin- pie spice, baking powder, baking soda, and salt; set aside.
2} In another bowl, wisk together yogurt, butter, and eggs. Make well in the center of the flour mixture and add the yogurt mixture. Stir until just combined. Fold in carrots.
3} spoon batter into prepared muffin cups and bake at 375 degrees for about 20 minutes.
4} If using the frozen muffins, bake at 375 degrees (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user BETHST1.
1} Line 12 cup standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin- pie spice, baking powder, baking soda, and salt; set aside.
2} In another bowl, wisk together yogurt, butter, and eggs. Make well in the center of the flour mixture and add the yogurt mixture. Stir until just combined. Fold in carrots.
3} spoon batter into prepared muffin cups and bake at 375 degrees for about 20 minutes.
4} If using the frozen muffins, bake at 375 degrees (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user BETHST1.
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 4.8 g
- Cholesterol: 18.8 mg
- Sodium: 343.1 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.5 g
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