Healthy Carrot Cake Muffins |
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Prep Time: 15 Minutes Cook Time: 19 Minutes |
Ready In: 34 Minutes Servings: 40 |
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Light, low-fat goodness! Ingredients:
1 cup grated carrot |
1 cup minced pineapple |
3 egg whites |
1/2 cup fat free sour cream |
1/4 cup low-fat vanilla soymilk |
1 teaspoon vanilla |
1 1/2 cups whole wheat pastry flour |
1/4 cup dark brown sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
Directions:
1. 1. Grease 6- large muffin tin. Heat oven to 400 degrees.
2. 2. Mince grated carrot.
3. 3. If you only have pineapple chunks, mince those as well.
4. 4. Squeeze all the juice out of the carrots and pineapple.
5. 2. Mix wet ingredient thoroughly.
6. 3. Mix dry ingredients.
7. 4. Pour wet ingredients into dry and mix well.
8. 5. Spoon into muffin tin and bake for 17-19 minutes. Enjoy!
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