Low Fat Carrot Cake Muffins
349
A wonderful recipe that will make your breakfast or lunch a lot more enjoyable!
Ingredients
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
bran flakes cereal
|
|
| 1 | cup |
milk
skim |
|
| 1 ½ | cup |
carrots
shredded |
|
| ⅓ | cup |
brown sugar
firmly packed |
* |
| 1 | each |
eggs
slightly beaten |
|
| 2 | tablespoons |
vegetable oil
|
|
| ⅓ | cup |
raisins, seedless
|
Directions
Preheat oven to 400℉ (200℃).
Mix flour, baking powder, cinnamon and salt in large bowl.
Mix cereal and milk in another bowl; let stand 3 minutes.
Stir in carrots, sugar, egg and oil.
Add to flour mixture; stir just until moistened (batter will be lumpy).
Stir in raisins.
Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup ⅔ full.
Bake 25 minutes or until golden brown.
Let cool in pan on wire rack for a few minutes until they are cool enough to handle.
Remove from pan and continue cooling on wire rack.
Serve warm or at room temperature. Frost muffins with vanilla cream cheese frosting if desired.
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Nutrition Facts
Serving Size 62g (2.2 oz)Amount per Serving
Calories 10727% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 17mg
6%
Sodium 111mg
5%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
7%
Sugars g
Protein
6g
Vitamin A 57%
•
Vitamin C 2%
Calcium 6%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
Jordan
Can i keep the bran flakes out
over 3 years ago