Healthier Carrot Muffins
Gina
ingredients
- 3/4 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 1 TSP Baking Soda
- 1/4 TSP Salt
- 1/2 TSP Cinnamon
- 1/4 TSP Nutmeg
- 1/4 cup Canola Oil
- 3/4 cup Brown Sugar
- 2 large Eggs (or 1/2 cup applesauce to substitue for eggs)
- 1/2 cup Applesauce
- 1/2 TSP Vanilla
- 1 1/2 cup shredded Carrots
- 1/4 cup WALNUTS or RAISINS or TOASTED COCONUT
- OPTIONAL:
- 4 oz softened low-fat Cream Cheese
- 3/4 cup Powdered Sugar
- 1/2 TSP Lemon juice
directions
- 1
Preheat 350 degrees. Sift or whisk irst 6 ingredients in bowl.
- 2
Separate bowl: beat oil, sugar, eggs. Then add applesauce, vanilla, stir in carrots.
- 3
Add dry.
- 4
Stir in nuts, raisins, coconut.
- 5
Pour equally into greased muffin tins (or cake pans).
- 6
Bake 15 – 20 min, until toothpick comes out clean.
- 7
Optional Frosting: whisk softened cream cheese with lemon zest and sifted powdered sugar (to avoid lumps). Frost cupcakes once cooled. Store in refrigerator.
Source: Gina
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