Brunch

Carrot Muffin is for Breakfast, Snack.

Carrot Muffin takes 15 minutes to prepare.

Carrot Muffin takes 25 minutes to cook.

Carrot Muffin makes 12 servings.

The ingredients for Carrot Muffin are:

1.Whole Wheat Flour, 1.50 cup
2.Baking Soda, 1 tsp
3.Baking Powder, 1 tsp
4.Cinnamon, ground, 1.5 tbsp
5.Ginger Root, 0.25 tsp
6.Nutmeg, ground, 0.25 tsp
7.Brown Sugar, 0.50 cup, packed
8.Egg, fresh, 1 medium
9.Canola Oil, 3 tbsp
10.Vanilla Extract, 2 tsp
11.Milk, nonfat, 0.50 cup
12.Pineapple, canned, 1 cup, crushed, sliced, or chunks
13.Carrots, raw, 1.50 cup, grated
14.Walnuts, 0.25 cup, chopped

Here is how you make Carrot Muffin:

1.Set oven to 350 degrees. 2.Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray. 3.In a large bowl mix together first 7 ingredients. In a small bowl whisk together egg, oil, milk and vanilla. 4.In a medium bowl mix the shredded carrots with the crushed pineapple. 5.Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined. 6.Add chopped nuts. 7.Divide the mixture between the 12 muffin tins. Bake for about 20-25 minutes, or until the muffins test done. Makes 12Number of Servings: 12Recipe submitted by SparkPeople user QUEENB9.

The nutritional information for Carrot Muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 163.8

• Total Fat: 5.8 g
• Cholesterol: 15.2 mg
• Sodium: 163.1 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 3.1 g
• Protein: 3.5 g

The dietary needs meet for Carrot Muffin is Low Fat