Carrot Cake Muffin Treats

Submitted by SnowHat

"1 bread, 1 fat exchange"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 12

ingredients

• 1 1⁄2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 1 egg
• 2 tablespoons vegetable oil
• 1⁄4 cup raisins
• 1⁄4 cup chopped walnuts
• 1⁄3 cup nonfat milk
• 1 (8 ounce) can unsweetened crushed canned pineapple
• 1 1⁄2 cups carrots, grated

directions

1. Combine the dry ingredients in a bowl.
2. Add the remaining ingredients and stir to blend.
3. Spoon into oiled muffin tins or paper muffin cups.
4. Bake at 350°F for 20 to 25 minutes.

Reviews

[RubberDucky AU]

This was not great for us. The no-sugar was okaaaaaaay, tolerable, but I suspect I needed to drain the pineapple first? It produced fairly gluggy muffins, even though I added another two cups of flour to try to absorb some of the moisture, and another two eggs, after the first tray seemed soggy. I was disappointed but thought the spice selection was great. These are not inedible though! : ))