To be honest I decided to make these muffins for one reason. I went to the grocery store the other day and bought a bag of carrots. I came home. The following day I went for a drive and saw a farmer selling LOCAL carrots. I almost swerved off the road in my haste to pull over. Here's a secret about me. I HATE store bought carrots. Ugh. I will eat them if they're covered in a sauce of some sort or hidden in delicious carrot cakes. Carrot Cakes! That's what I decided to make out of the nasty store bought carrots. Without further ado here are some delicious low-fat carrot cake muffins.
Carrot Cake Muffins
| PointsPlus™ Value: 3 Servings: 12 Preparation Time: 0 min Cooking Time: 0 min Level of Difficulty: Easy |
Ingredients
| 1 1/2 cup(s) whole wheat flour | |
| 1 tsp baking soda | |
| 1 tsp baking powder | |
| 1 1/2 tsp ground cinnamon | |
| 1/4 tsp ground nutmeg | |
| 1/4 tsp ground ginger | |
| 1/2 cup(s) unpacked light brown sugar | |
| 1 item(s) egg | |
| 2 Tbsp canola oil | |
| 2 tsp vanilla extract | |
| 1/2 cup(s) low-fat milk | |
| 1 small can of Dole Canned Crushed Pineapple drained well | |
| 1 1/2 cup(s) carrot(s) (shredded) | |
| 2 Tbsp powdered sugar 1 Tbsp water | |
Instructions
Directions:
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 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.
In a small bowl combine powdered sugar and just enough water to make a runny glaze. Brush over the tops of muffins.
THESE ARE SOOOOOOO GOOD!
