Zutaten für Carrot Cake Muffin Treats
- Whole Wheat Flour
- 1 teaspoon baking soda
- Baking Powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Ground Ginger
- Egg
- ¾ cup vegetable oil
- Raisins
- Walnuts
- Nonfat Milk
- Unsweetened Crushed Canned Pineapple
- Carrots
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Zubereitung von Carrot Cake Muffin Treats
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup granulated sugar, ¾ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup grated carrots.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in ½ cup chopped walnuts or pecans (optional).
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
3g
Carbs
5g
