Carrot Mini-Cupcakes; Big Batch, for kids

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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
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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.

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