There's just "something" about the combination of carrot and spice. This recipe of the tantalizing carrot spice muffins makes a healthy breakfast or a quick snack between meals. They turned out even better than I had expected! Days later they were still really moist and cake-like. Besides, they are so healthy I didn't even feel guilty like I normally do when I buy muffins from the bakeries or coffee shops.
So here is my version (after a few substitutions) of the carrot spice muffins:
So here is my version (after a few substitutions) of the carrot spice muffins:
Whole-Wheat Carrot Spice Muffins
Makes 12 muffinsDry ingredients:
1 1/2 cups whole wheat flour (or a mixture of whole wheat and unbleached flours) 1 really ripe banana, mashed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
Wet ingredients:
1/2 cup water
1/3 cup unsweetened apple sauce
1 1/4 teaspoon vanilla
1 1/2 cup shredded carrots (about 2 long carrots)
1/4 cup raisins
Optional topping: Cinnamon sugar
1 1/4 teaspoon vanilla
1 1/2 cup shredded carrots (about 2 long carrots)
1/4 cup raisins
Optional topping: Cinnamon sugar
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients.
Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine. Spoon the batter into the muffin cups--it will be very thick. Sprinkle with cinnamon sugar, if desired. Bake for 20 minutes, until a toothpick comes out clean.
Per Muffin: 88Calories; 0.3g fat; 20g carbohydrates; 5g sugar
Nutrition data calculated and retrieved using tools from NutritionData.com
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