Carrot Cake Muffins

13 ingredients
7 steps

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1/2 c. firmly packed brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/3 c. raisins
  • 1/2 c. shredded carrots
  • 1/4 c. skim milk
  • 2 egg whites, slightly beaten
  • 1/2 c. Kretschmer wheat germ
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt (optional)
  • 1 (8 oz.) can crushed pineapple in juice, well drained
  • 1/4 c. applesauce
  • 1 tsp. vanilla

Directions

  1. 1
    Heat oven to 400°.
  2. 2
    Line 12 medium muffin tins with paper baking cups or spray bottoms with nonstick cooking spray.
  3. 3
    Combine dry ingredients and raisins.
  4. 4
    Add combined remaining ingredients mixed just until moistened.
  5. 5
    Fill muffin cups almost full; lightly sprinkle with additional wheat germ, if desired.
  6. 6
    Bake 20 to 22 minutes or until golden brown.
  7. 7
    Makes 12 low-fat muffins.

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