Carrot Cake Muffin Treats-Adapted
26
Carrot Cake Muffin Treats-Adapted recipe
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 59g (2.1 oz)Amount per Serving
Calories 29222% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 48mg
16%
Sodium 199mg
8%
Total Carbohydrate
17g
17%
Dietary Fiber 9g
35%
Sugars g
Protein
22g
Vitamin A 164%
•
Vitamin C 26%
Calcium 15%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
