Dessert

Jessica's Carrot Cake Muffins is for Dessert.

Jessica's Carrot Cake Muffins takes 10 minutes to prepare.

Jessica's Carrot Cake Muffins takes 20 minutes to cook.

Jessica's Carrot Cake Muffins makes 50 servings.

The ingredients for Jessica's Carrot Cake Muffins are:

?3 cups whole wheat pastry flour (or use half white and whole wheat)
?2 teaspoon baking soda
?2 teaspoon baking powder
?3 teaspoons cinnamon
?1/2 teaspoon nutmeg
?1/2 teaspoon ginger
?1 cup brown sugar (or to taste, or can use brown sugar Splenda)
?3 egg whites, slightly beaten
?6 tablespoons oil
?4 teaspoons vanilla
?1 cup nonfat milk (or use low-fat milk)
?1 (15 ounce) can crushed pineapple, well drained (or mandarin oranges)
?3 cups grated carrots (squeeze out some of the moisture with hands)
?1 cup raisins

Here is how you make Jessica's Carrot Cake Muffins:

1. Set oven to 350 degrees. 2. Line muffin tins with paper liners or spray tins with non-stick cooking spray. 3. In a large bowl mix together first 7 ingredients. 4. In a small bowl whisk together egg whites, oil, milk and vanilla. 5. In a medium bowl mix the shredded carrots with the crushed pineapple. 6. 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. 7. Add in the raisins and chopped nuts. 8. Pour mixture in muffin tins. 9. Bake for about 20-25 minutes, or until the muffins test done. May substitute mandarin oranges alsoNumber of Servings: 50Recipe submitted by SparkPeople user JESSICA0431.

The nutritional information for Jessica's Carrot Cake Muffins is:

• Servings Per Recipe: 50
• Amount Per Serving
• Calories: 88.7

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 92.2 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 1.4 g
• Protein: 1.2 g

The dietary needs meet for Jessica's Carrot Cake Muffins is Low Fat