Carrot Cake Muffin Treats

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Made these muffins along with the pineapple bran muffins. They were super moist and delicious too. There is no refined sugar added in this recipe, but the muffins were sweet enough because of the pineapples and raisins that also added some extra goodness as well. It did taste like a carrot cake but much lower fat and calories.

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Ingredients

Metric

Amount	Measure	Ingredient	Features
1 ½	cups	whole-wheat flour
1	teaspoon	baking soda
1	tablespoon	baking powder
1	teaspoon	cinnamon ground
¼	teaspoon	nutmeg ground	*
¼	teaspoon	ginger ground	*
1	large	eggs
2	tablespoons	vegetable oil
¼	cup	raisins, seedless
¼	cup	walnuts chopped
⅓	cup	milk, low-fat
8	ounces	pineapple, canned, crushed
1 ½	cups	carrots grated

Ingredients

U.S.

Amount	Measure	Ingredient	Features
355	ml	whole-wheat flour
5	ml	baking soda
15	ml	baking powder
5	ml	cinnamon ground
1.3	ml	nutmeg ground	*
1.3	ml	ginger ground	*
1	each	eggs
30	ml	vegetable oil
59	ml	raisins, seedless
59	ml	walnuts chopped
79	ml	milk, low-fat
231.2	ml/g	pineapple, canned, crushed
355	ml	carrots grated

* not incl. in nutrient facts