Carrot Mini-Cupcakes; Big Batch, for kids
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
2 cup whole wheat flour2 cup packed brown sugar1/2 cup canola oil1/2 cup plain, low fat yogurt2 tsp cinnamon1/4 tsp sea salyt2 tsp baking powder2 cup grated carrot1 cup crushed pineapple4 eggs
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
Beat eggs. Add sugar and oil. Add remaining ingredients. mix well. Pour into mini-muffin cups.
Bake for 20 minutes.
Makes
Number of Servings: 72
Recipe submitted by SparkPeople user HAWGWILD1.
Beat eggs. Add sugar and oil. Add remaining ingredients. mix well. Pour into mini-muffin cups.
Bake for 20 minutes.
Makes
Number of Servings: 72
Recipe submitted by SparkPeople user HAWGWILD1.
Nutritional Info Amount Per Serving
- Calories: 56.8
- Total Fat: 1.8 g
- Cholesterol: 11.8 mg
- Sodium: 30.5 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.9 g