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Carrot Cake Muffin Treats-Adapted

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Carrot Cake Muffin Treats-Adapted

Carrot Cake Muffin Treats-Adapted recipe

 

Yield

12 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups whole-wheat flour
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1 teaspoon baking soda
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1 tablespoon baking powder
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2 teaspoons cinnamon
ground
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¼ teaspoon nutmeg
ground
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¼ teaspoon ginger
ground
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1 each eggs
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7 ounces pineapple
crushed
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¼ cup raisins, seedless
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¼ cup walnuts
chopped
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cup milk
low-fat
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1 ½ cups carrots
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Ingredients

Amount Measure Ingredient Features
355 ml whole-wheat flour
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5 ml baking soda
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15 ml baking powder
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1E+1 ml cinnamon
ground
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1.3 ml nutmeg
ground
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1.3 ml ginger
ground
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1 each eggs
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202.3 ml/g pineapple
crushed
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59 ml raisins, seedless
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59 ml walnuts
chopped
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79 ml milk
low-fat
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355 ml carrots
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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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 29222% 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?
 

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