Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
Recipe: #2907
November 21, 2011
Categories: Breakfast, Pineapple, Carrot, Brunch, Oven Bake, Heart Healthy, Low Calorie, Low Fat Vegetarian, Special Diet - Weight Watchers etc., more
"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. Although I have not tryed it yet you may want to sub 1/4 cup applesauce for the oil, it may work fine if it does please let my know --- For Weight Watcher's program/ calculated at 4 points"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (81.2 g)
- Calories 261.1
- Total Fat - 10.2 g
- Saturated Fat - 3.5 g
- Cholesterol - 32.7 mg
- Sodium - 372.1 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 2.4 g
- Sugars - 4.6 g
- Protein - 8.6 g
- Calcium - 192.8 mg
- Iron - 1.4 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
Step 2
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.
Step 3
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.
Step 4
Add in the raisins and chopped nuts. Divide the mixture between the 12 muffin tins.
Step 5
Bake for about 20-25 minutes, or until the muffins test done.
Tips
No special items needed.
0 Reviews
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