Carrot Cake Muffin Treats-Adapted
Carrot Cake Muffin Treats-Adapted recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
baking powder
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | each |
eggs
|
|
| 7 | ounces |
pineapple
crushed |
|
| ¼ | cup |
raisins, seedless
|
|
| ¼ | cup |
walnuts
chopped |
|
| ⅓ | cup |
milk
low-fat |
|
| 1 ½ | cups |
carrots
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 1 | each |
eggs
|
|
| 202.3 | ml/g |
pineapple
crushed |
|
| 59 | ml |
raisins, seedless
|
|
| 59 | ml |
walnuts
chopped |
|
| 79 | ml |
milk
low-fat |
|
| 355 | ml |
carrots
|
|
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℃) F for 15 mins.
