Carrot Cake Muffins

"These flavorable muffins are only 2 WW points each. A nice treat with your morning coffee."
 
Download
photo by kindcook photo by kindcook
photo by kindcook
Ready In:
35mins
Ingredients:
14
Yields:
12 large muffins
Advertisement

ingredients

Advertisement

directions

  • Combine the dry ingredients in a bowl.
  • Add the remaining ingredients and stir to blend.
  • Spoon into sprayed muffin tins or paper muffin cups.
  • Bake at 350 F for 20 to 25 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Delicious, but very dense.
     
  2. Yum! Very good and not too sweet, just the way I like them.
     
  3. These are very good! I agree that they need a little more sugar. I also added a little more cinnamon (but I love cinnamon) and added some vanilla. I used applesauce for the oil and also didn't drain the pineapple. The raisins and the walnuts definitely make the flavor for me, so I wouldn't skimp on those. Very moist and definitely better after sitting in the frig for a day!
     
  4. for such low calorie muffins they´re delicious!
     
  5. Today is Easter and I made some of these muffins. What a great treat awaiting for today's calorie-conscious Easter bunny! I have made these before and love that they are so healthy. I did think that they were not so sweet so I increased the brown sugar to 1/3 cup. Also I found that the muffins tasted alot better the next day as they had sat in the fridge. I found I tasted all the baking spices more and biting into the sweet raisins was really nice. I omitted the walnuts because I didn't want them. Its a great afternoon snack with a cup of coffee.
     
Advertisement

Tweaks

  1. Yum! these muffins are a definate keeper. I too,wondered about draining the pineapple, but decided not to. I used preshredded carrots in the produce section and substituted the brown sugar twin for 1/4c real brown sugar and about 2 tbs. splenda. I also used whole wheat pastry flour--as I think it gives cake-like baked goods better texture. Sooooo gooood!
     

RECIPE SUBMITTED BY

I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year. <br> <br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list. <br> <br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes <br> <br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks. <br> <br>Happy Cooking!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes