Ingredients
-
2
-
1
-
1
-
3/4
-
1/4
-
1/2
-
3/4
-
1/3
-
1
-
1/2
-
1/2
-
-
-
-
Directions
Delicious Diabetic Carrot Cake Muffins, These carrot cakes make a great lunch box treat or snack for diabetics The only sugar is a light dusting of powdered sugar, which could be left off If you choose to make them non-diabetic , frost with cream cheese icing , This is a great recipe–I was looking for something low sugar (I did use the regular brown sugar) and it is very flavorful with all of the fruit! I like the tang from the sour cream, and also used 1/4 cup butter and 1/4 cup applesauce I did add 3 oz of raisens, which I think made it perfect!, I would have rated this higher, but really it is my fault because I did not have the proper ingredients I did not use pineapple and used all-purpose flour instead of self-rising Also my carrots were a little too chunky and were not pureed right (Blenders are not good at it, unless it is just my blender ) I will definately make these again, and hopefully they will turn out better for me
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Steps
|
1
Done
|
Note: When Substituting Real Brown Sugar For the Splenda, Use 1/2 Cup, as the Splenda Is Double Strength. |
|
2
Done
|
Preheat the Oven to 400 Degrees. Line 12 Muffin Cups With Paper Liners. |
|
3
Done
|
Beat Together the Egg and Brown Sugar. Stir in the Butter, Sour Cream, Pureed Carrots, Pineapple, and Vanilla. |
|
4
Done
|
Add the Dry Ingredients and Stir Just Until Blended. |
|
5
Done
|
Fold in the Nuts and Coconut. |
|
6
Done
|
Fill the Muffin Cups 3/4 Full. Bake 20 Minutes or Until a Toothpick Comes Out Clean. |
|
7
Done
|
Cool in Pan For 15 Minutes, Then Transfer to a Wire Rack. |
