Carrot Cake Muffin Cookies Low Fat Recipes

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LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)



Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) image

Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14

1 1/2 cups whole wheat flour (or use half white and whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2-3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup nonfat milk (or use low-fat milk)
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
1/2 cup raisins

Steps:

  • 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 in the oil/egg mixture into the carrot/pineapple mixture; 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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