Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 Pan Release, Professional Pan Coating (Better Than Pam Spray!) - for more low fat muffin recipes visit 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 |
Directions:
1. Set oven to 350 degrees.
2. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix together first 7 ingredients.
4. In a small bowl whisk together egg, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots with the crushed pineapple.
6. 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.
7. Add in the raisins and chopped nuts.
8. Divide the mixture between the 12 muffin tins.
9. Bake for about 20-25 minutes, or until the muffins test done.
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