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Low Fat Carrot Cake Muffins

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Low Fat Carrot Cake Muffins

A wonderful recipe that will make your breakfast or lunch a lot more enjoyable!

 

Yield

12 servings

Prep

20 min

Cook

25 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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1 tablespoon baking powder
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1 teaspoon cinnamon
ground
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¼ teaspoon salt
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2 cups bran flakes cereal
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1 cup milk
skim
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1 ½ cup carrots
shredded
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cup brown sugar
firmly packed
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1 each eggs
slightly beaten
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2 tablespoons vegetable oil
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cup raisins, seedless
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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15 ml baking powder
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5 ml cinnamon
ground
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1.3 ml salt
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473 ml bran flakes cereal
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237 ml milk
skim
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355 ml carrots
shredded
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79 ml brown sugar
firmly packed
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1 each eggs
slightly beaten
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3E+1 ml vegetable oil
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79 ml raisins, seedless
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Directions

Preheat oven to 400℉ (200℃).

Mix flour, baking powder, cinnamon and salt in large bowl.

Mix cereal and milk in another bowl; let stand 3 minutes.

Stir in carrots, sugar, egg and oil.

Add to flour mixture; stir just until moistened (batter will be lumpy).

Stir in raisins.

Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup ⅔ full.

Bake 25 minutes or until golden brown.

Let cool in pan on wire rack for a few minutes until they are cool enough to handle.

Remove from pan and continue cooling on wire rack.

Serve warm or at room temperature. Frost muffins with vanilla cream cheese frosting if desired.



* not incl. in nutrient facts Arrow up button

Comments


anonymous Jordan

Can i keep the bran flakes out

 

 

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 10727% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 111mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 57% Vitamin C 2%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
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