Carrot Cake Bites from Libby's
Ready In: 22 mins
Serves: 48
Yields: 48 mini-muffins
Ingredients
- 1 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄3 cup vegetable oil
- 1⁄2 cup sugar
- 1⁄2 cup nonfat milk
- 2 eggs
- 1 (14 1/2ounce) can sliced carrots, drained, rinsed and mashed with a fork
Directions
- Coat two mini-muffin pans with non-stick cooking spray. Preheat oven to 350°F.
- In a large bowl, whisk together flours, baking powder, soda, salt and cinnamon. In a medium bowl, mix together oil, sugar, milk and eggs. Pour egg mixture into flour mixture and stir just until combined. Gently stir in carrots.
- Spoon about 1 tablespoon of batter into each cup of mini muffin pans. Bake for 10-12 minutes until toothpick inserted into center comes out clean. Repeat with remainder of batter.
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