Ingredientes para Low Fat Carrot Cake Muffins That Don T Taste Low Fat
- Whole Wheat Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Ginger
- Brown Sugar
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Nonfat Milk
- 1 cup crushed pineapple, drained
- Carrots
- ½ cup raisins
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Cómo preparar Low Fat Carrot Cake Muffins That Don T Taste Low Fat
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray (see recipe #78579 for details).
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and nutmeg.
- In a medium bowl, whisk together the egg, oil, milk, and vanilla extract.
- In a separate bowl, combine the shredded carrots and crushed pineapple.
- Add the wet ingredients (egg mixture) to the carrot and pineapple mixture. Stir to combine.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the raisins and chopped nuts (if using).
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
66g
Fat
3g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Breads Eggs Dairy Fruit Vegetables Oven Easy Beginner Cook Holiday Event Kid Friendly Vegetarian Muffins Dietary Christmas Low Cholesterol Low Saturated Fat Inexpensive Healthy 2 Quick Breads Low In Something Tropical Fruit Pineapple Carrots Brunch Taste Mood Sweet Equipment
