Carrot-Walnut Muffins

By glomcrae

Ingredients

• Muffins
• 1 jar (4 oz) pureed carrots baby food
• 1/3 cup honey
• 2 omega-3-enriched eggs
• 2 tbsp canola oil
• 1 1/4 cups whole wheat pastry flour
• 1 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1 1/2 cups shredded carrots
• 3/4 cup chopped walnuts
• Icing
• 1/4 cup fat-free cream cheese
• 1/2 tsp honey

Details

Servings 12

Preparation

Step 1

1.Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray or fill with paper cupcake liners.
2.Whisk pureed carrots, honey, eggs, and oil in bowl.
3.Whisk flour, baking soda, ginger, salt, and cloves in large bowl. Make well in center and add carrot mixture, stirring just until blended. Add shredded carrots and walnuts and stir.
4.Divide batter into muffin cups. Bake 20 minutes, or until wooden pick inserted in center comes out clean. Remove to rack and cool 10 minutes. Remove muffins from pan to rack and cool completely.
5.Stir cream cheese and honey in bowl until smooth. Spread a scant teaspoon on center of each muffin.

Nutritional Facts per serving

CALORIES 157 CAL
FAT 8.1 G
SATURATED FAT 0.9 G
CHOLESTEROL 36.2 MG
SODIUM 253 MG
CARBOHYDRATES 18.6 G
TOTAL SUGARS 8.8 G
DIETARY FIBER 1.9 G
PROTEIN 4.3 G