Low-Fat Carrot Cake Muffins (That Don'T Taste Low-Fat!) - cooking recipe

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
Preparation
    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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