Carrot Mini-Cupcakes; Big Batch, for kids
Nutritional Info
- Servings Per Recipe: 72
- 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
View full nutritional breakdown of Carrot Mini-Cupcakes; Big Batch, for kids calories by ingredient
Introduction
For my 6 year old... No Yucky Raisins, No Yucky Nuts!This makes a LARGE batch. I freeze them and put into lunches. For my 6 year old... No Yucky Raisins, No Yucky Nuts!
This makes a LARGE batch. I freeze them and put into lunches.
Number of Servings: 72
Ingredients
-
2 cup whole wheat flour
2 cup packed brown sugar
1/2 cup canola oil
1/2 cup plain, low fat yogurt
2 tsp cinnamon
1/4 tsp sea salyt
2 tsp baking powder
2 cup grated carrot
1 cup crushed pineapple
4 eggs
Directions
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.
