Healthy Carrot Cake Muffins
"Light, low-fat goodness!"
photo by Oregon Cook
- Ready In:
- 34mins
- Ingredients:
- 12
- Yields:
-
6 large muffings
- Serves:
- 6
ingredients
- 236.59 ml grated carrot
- 236.59 ml minced pineapple
- 3 egg whites
- 118.29 ml fat free sour cream
- 59.14 ml low-fat vanilla soymilk
- 4.92 ml vanilla
- 354.88 ml whole wheat pastry flour
- 59.14 ml dark brown sugar
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml cinnamon
- 2.46 ml nutmeg
directions
- 1. Grease 6- large muffin tin. Heat oven to 400 degrees.
- 2. Mince grated carrot.
- 3. If you only have pineapple chunks, mince those as well.
- 4. Squeeze all the juice out of the carrots and pineapple.
- 2. Mix wet ingredient thoroughly.
- 3. Mix dry ingredients.
- 4. Pour wet ingredients into dry and mix well.
- 5. Spoon into muffin tin and bake for 17-19 minutes. Enjoy!
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Reviews
-
Made for PAC fall 2011. I made this using the pulp from my juicer after making carrot juice instead of grated carrot. I am always looking for ways to use the pulp.(I love my carrot juice) These are lowfat and tasty! I will add more cinnamon next time, but that is personal taste.I made as directed except for the carrot pulp. Will make again.
