Marlene's Carrot Cupcakes

By pavaldez

Ingredients

• 1 1/2 cups white whole wheat flour
• 1 teaspoo baking soda
• 1 teaspoon baking powder
• 1 1/2 taspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup chopped walnuts
• 1 1/4 cups finely shredded carrots
• 1 large egg
• 1 large egg white
• 1/4 cup canola oil
• 1/4 cup prune puree (or 2 1/2-oz jar baby food prunes)
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk
• 1/4 cup packed brown sugar
• 2/3 cup Splenda
• 1 tablespoon powdered sugar (optional)

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350 degrees. Lightly spray a 12-muffin tn with nonstick baking spray (paper or foil liners may be added before spraying).

2. In a large bowl, combine the flour, baking soda, baking pwder, cinnamon, nutmeg, walnuts, and carrots.

3. In a medium bowl, whisk together the egg, egg white, oil, prune puree, vanilla, buttermilk, brown sugar, and sweeener. Pour the oil mixture into the flour mixture and stir until combines. Spoon the batter into muffin tins, filling each cup two-thirds full.

4. Bake for 16 to 18 minutes, or until the center of the cupcake springs back when lightly touched. Remove from the oven. If desired, dust the muffins with powdered sugar just prior to serving.