Carrot Cake Muffin Treats
685
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.
Ingredients
| 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 |
Directions
Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend.
Spoon into oiled muffin tins or paper muffin cups. Bake at 350℉ (180℃) for 20 to 25 minutes.
Nutrition Facts
Serving Size 68g (2.4 oz)Amount per Serving
Calories 11535% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 16mg
5%
Sodium 65mg
3%
Total Carbohydrate
6g
6%
Dietary Fiber 3g
11%
Sugars g
Protein
7g
Vitamin A 47%
•
Vitamin C 4%
Calcium 5%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
