Carrot Cake Muffins, Get Tasting & Low-Fat |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This is a low fat carrot cake muffin recipe with sultanas and walnuts. Trust me these are the best tasting carrot muffins i have ever tried. Ingredients:
1 1/2 cups whole wheat flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 1/2 teaspoons cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
1/2 cup brown sugar |
1 egg, slightly beaten |
3 tablespoons oil |
2 teaspoons vanilla |
1/2 cup nonfat milk (or use low-fat milk) |
1 1/2 cups carrots, grated & squeeze out some of the moisture with hands |
1/2 cup raisins |
1/4 cup walnuts |
Directions:
1. Set oven to 180°C degrees.
2. Spray 12 muffin tin with non-stick cooking spray.
3. In a large bowl mix together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger & brown sugar.
4. In a small bowl whisk together egg, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots raisins & walnuts.
6. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients.
7. Mix JUST until combined.
8. Divide the mixture between the 12 muffin tins.
9. Bake (not fan-bake) for about 20-25 minutes, or until the muffins test done.
|
|