Carrot Cake Muffins, Get Tasting & Low-fat

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 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
• 1/2 cup brown sugar
• 1 egg, slightly beaten
• 3 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup nonfat milk (or use low-fat milk)
• 1 1/2 cups carrots, grated & squeeze out some of the moisture with hands
• 1/2 cup raisins
• 1/4 cup walnuts

Recipe

• 1 set oven to 180°c degrees.
• 2 spray 12 muffin tin with non-stick cooking spray.
• 3 in a large bowl mix together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger & brown sugar.
• 4 in a small bowl whisk together egg, oil, milk and vanilla.
• 5 in a medium bowl mix the shredded carrots raisins & walnuts.
• 6 add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients.
• 7 mix just until combined.
• 8 divide the mixture between the 12 muffin tins.
• 9 bake (not fan-bake) for about 20-25 minutes, or until the muffins test done.