Carrot Cake Muffin Treats
- 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
- Combine the dry ingredients in a bowl.
- Add the remaining ingredients and stir to blend.
- Spoon into oiled muffin tins or paper muffin cups.
- Bake at 350°F for 20 to 25 minutes.
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Reviews
-
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! : ))
RECIPE SUBMITTED BY
SnowHat
United States