100-Calorie Carrot Ginger Muffins

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100-Calorie Carrot Ginger Muffins

4.3 of 5 (100)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 2.5 g
  • Cholesterol: 20.3 mg
  • Sodium: 90.8 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.0 g

View full nutritional breakdown of 100-Calorie Carrot Ginger Muffins calories by ingredient
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Introduction

Think carrot cake, but without the guilt! Think carrot cake, but without the guilt!
Number of Servings: 12

Ingredients

    1 cup whole wheat flour
    1-1/2 tsp baking powder
    1 egg, beaten
    1/3 cup brown sugar
    1/3 cup white sugar
    2 tbsp butter
    1 large carrot, finely shredded
    1/4 cup skim milk
    1 tsp fresh ginger, minced or shredded
    1/8 tsp cinnamon
    1/8 tsp dry powdered ginger
    1/8 tsp allspice (or mixed ground spice)
    1/8 tbsp vanilla
    Optional: 1/2 cup raisins or nuts (not included in Nutritional Information)

Tips

Top each muffin with 2 T ricotta cheese whipped with powdered sugar or stevia to taste for an extra four grams of protein!


Directions

Preheat oven to 350*F (180*C).
Cut butter into small cubes and let soften.
In a large bowl, combine flour and baking powder with the butter, using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour.
Add sugars, ginger, carrot, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula.
Add raisins or nuts if using them.
Bake for 25 minutes and let cool.


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  • Very Good
    17 of 19 people found this review helpful
    I made this and actually modified it to make bread from. I used splenda, splenda brown sugar and I can't believe it's not butter sticks and it tasted soo yummy. - 5/22/08

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  • Incredible!
    15 of 16 people found this review helpful
    Delicious!! This recipe DOES make 12 cupcakes-- you just have to carefully dole out the batter into a normal-sized cupcake tin one spoonful at a time. I added cardamom and cloves and placed one half walnut in the middle of each cupcake. The walnut sunk into the very center as a tasty surprise! - 1/1/10

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  • Very Good
    13 of 13 people found this review helpful
    Family loved them, want more. After reading comments, I added 3 oz. unsweetened applesauce. Made 12 muffins. Not all muffin pans are equal. I have 2 different "regular" muffin pans, the are shaped a bit differently, so one makes wider miffins. That may be why people can't get 12 muffins. - 9/14/08

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  • Very Good
    12 of 12 people found this review helpful
    Excellent recipe! I added more carrot and about half the amt of raisins. These are very, very sweet. Next time, I will definitely use less sugar.
    - 1/7/09

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  • Incredible!
    12 of 12 people found this review helpful
    Lovely muffins! I added 3/4 tsp baking soda, combined the dry and wet ingredients separately, then tipped the wet into the dry to combine and give fluffy muffins. This yielded 9 full-size muffins, and I reduced the calories by using applesauce instead of butter and slightly reducing the sugar. - 10/16/07

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