Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

Name: Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 1/2 cups whole wheat flour (or use half white and whole wheat); 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/2-3/4 cup brown sugar (or to taste, or can use brown sugar Splenda); 1 egg, slightly beaten; 3 tablespoons oil; 2 teaspoons vanilla; 1/2 cup nonfat milk (or use low-fat milk); 1 (8 ounce) can crushed pineapple, well drained; 1 1/2 cups grated carrots (squeeze out some of the moisture with hands); 1/2 cup raisins

(82)

Recipe by Kittencalrecipezazz

Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com

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READY IN: 35mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups whole wheat flour (or use half white and whole wheat)
1

teaspoon baking soda
1

teaspoon baking powder
1 ¹⁄₂

teaspoons cinnamon
¹⁄₄

teaspoon nutmeg
¹⁄₄

teaspoon ginger
¹⁄₂ - ³⁄₄

cup brown sugar (or to taste, or can use brown sugar Splenda)
1

egg, slightly beaten
3

tablespoons oil
2

teaspoons vanilla
¹⁄₂

cup nonfat milk (or use low-fat milk)
1

(8 ounce) can crushed pineapple, well drained
1 ¹⁄₂

cups grated carrots (squeeze out some of the moisture with hands)
¹⁄₂

cup raisins

DIRECTIONS

Set oven to 350 degrees.
Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.

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