Good For You Carrot Cake Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A better for you, good for breakfast carrot cake. Made with whole wheat flour and some wheat germ, cuts down on the sugar and fat content! (Cooking Pleasures feb/mar 07) Ingredients:
3/4 c packed brown sugar |
2/3 c veg oil |
3 eggs |
1 tsp almon extract |
1 3/4 c whole wheat flour |
1/4 c wheat germ |
2 tsp baking soda |
1 tsp salt |
1 tsp ground cinnamon |
1/2 c raisins |
1/4 c flaked coconut |
2 c grated carrots |
1 c chopped walnuts |
1 (8oz) can crushed pineapple, drained |
1/4 c milk |
Directions:
1. Heat over to 400F Line standard 12-cup muffin pan with papper liner or spray each with cooking spray.
2. Whisk brown sugar, oil, eggs and almond extract in med bowl until well blended.
3. Combine flour, wheat germ, baking soda, salt and cinnamon in a large bowl. Stir in raisins and coconut. Stir into egg mixture; fold in carrots, walnuts, pineapple and milk. (batter will be thick but shouldn't be dry)
4. Spoon batter into muffin cups. Bake 20-25 mins or until tops are golden brown and toothpick inserted in center comes out clean.
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