B_Healthy Carrot Muffins

By á-5886

serves 12 oven 350 deg. yield 36 mini muffins
cal. 179 cal. 60
fat 7 gr. fat 2 gr.
sat. fat 1 gr. carbs 8.6
sodium 37 mg.

Ingredients

• 3/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 2/3 cup dark brown sugar
• 2 tbsp. wheat germ
• 2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• pinch fine salt
• 2 large eggs
• 1/3 cup veg. oil
• 1 tbsp. vanilla extract
• 4 med. carrots, grated (about 2 cups)
• 1/2 cups canned crushed pineapple, drained
• 12 cup muffin tin & liners

Preparation

Step 1

Preheat oven & line 12 cup muffin tin cups

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder & salt in a med. bowl. In another med. bowl lightly whisk the egg, then whisk in the veg. oil & van. extract.

Quickly & lightly fold the wet ing. into the dry ing, with a rubber spatula. Stir in carrots & pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a pick inserted in center comes out clean, about 30 min. Turn muffins out of tins & cool on rack. Serve warm.