Carrot Cake Muffins (Good for You!) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 18 |
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This recipe is from nutritionist Zonya Foco, I love anything she comes up with. The original recipe makes a carrot cake that is frosted with a light cream cheese frosting. I discovered my kids love this cake as muffins, without any frosting, (If you want to make the cake, just bake it at 350°F in a 9x13 pan, about 28-30 minutes.) I always use a 1/2 and 1/2 mix of whole wheat flour and white flour instead of whole wheat pastry flour. Ingredients:
3 cups carrots, shredded |
3/4 cup brown sugar |
3 tablespoons canola oil |
2 eggs |
2 teaspoons vanilla |
1 (8 ounce) can crushed pineapple (including the juice) |
1/2 cup milk |
1/2 raisins |
2 1/2 cups whole wheat pastry flour (half whole wheat four half white flour) |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon pumpkin pie spice |
1/8 teaspoon salt |
Directions:
1. In a large bowl mix sugar, oil and eggs.
2. Add vanilla, pineapple, milk and raisins.
3. In another bowl mix flour, baking soda and spices. Add carrots.
4. Add the carrot mixture a little at a time, to the large bowl with the sugar mixture.
5. Bake at 350°F in sprayed or lined muffin pans about 15-20 minutes.
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