Tasty Tuesday

Low Fat Carrot Cake Muffins

1 1/2 cups Whole Wheat Flour
1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 1/2 teaspoons Cinnamon

1/4 teaspoon Nutmeg

1/4 teaspoon Ginger

1/4 cup Brown Sugar

2 Teaspoons Flax Seed1/4 cup Unsweetened Applesauce
1 Egg

2 teaspoons Vanilla

1/4 cup Nonfat Milk

1 1/2 cups grated Carrots

1/2 cup Raisins and Walnuts (both optional)

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 8 ingredients. In a small bowl whisk together egg, applesauce, milk and vanilla. Add carrots; 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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