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Carrot Muffins recipe

Keep a batch of these in your freezer fora great accompaniment to salads or as a breakfast treat. Foreasier preparation, look for shredded carrots in the producearea of your grocery store.

Recipe: Carrot Muffins

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup Equal® Spoonful*
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots (4 medium) or parsnips
1/2 cup raisins or currants
1 large egg
2 large egg whites
3/4 cup fruit puree fat replacement (such as Sunsweet® LighterBake™) or apple butter
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 tablespoons finely chopped pecans or walnuts (optional)

  • Lightly spray 12 muffin cups or line withpaper-liners; set aside.
  • Whisk flours, Equal®, cinnamon, bakingpowder, baking soda and salt in large bowl. Stir in carrots andraisins.
  • Whisk egg, egg whites, fruit puree, oiland vanilla in small bowl. Stir into dry ingredients until justmoistened.
  • Spoon batter into muffin cups; sprinklewith nuts, if desired. Bake in preheated 375°F oven 18 to20 minutes or until tops spring back when lightly pressed. Coolin pan 10 minutes. Remove muffins from pan and cool on wire rack.Serve warm or at room temperature.

    Makes 12 muffins.

    * May substitute 18 packets Equal sweetener

    Nutrition Information Per Serving: calories180, protein 4 g, carbohydrate 35 g, fat 3 g, cholesterol 18mg, sodium 265 mg.

    Food Exchanges: 2 starch, 1/2 fat.

    Recipe provided courtesy of Merisant Corporation® and the NutraSweet Company, makers of Equal®

    Clickfor more information on the artificial sweetner Aspartame.

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