Ingredients
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1 1/2
-
1
-
1
-
1 1/2
-
1/4
-
1/4
-
1/2
-
1
-
3
-
2
-
1/2
-
1 1/2
-
1/2
-
1/4
-
Directions
Carrot Cake Muffins, Get Tasting & Low-Fat, This is a low fat carrot cake muffin recipe with sultanas and walnuts Trust me these are the best tasting carrot muffins i have ever tried
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Steps
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1
Done
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Set Oven to 180c Degrees. |
|
2
Done
|
Spray 12 Muffin Tin With Non-Stick Cooking Spray. |
|
3
Done
|
in a Large Bowl Mix Together Whole Wheat Flour, Baking Soda, Baking Powder, Cinnamon, Nutmeg, Ginger & Brown Sugar. |
|
4
Done
|
in a Small Bowl Whisk Together Egg, Oil, Milk and Vanilla. |
|
5
Done
|
in a Medium Bowl Mix the Shredded Carrots Raisins & Walnuts. |
|
6
Done
|
Add in the Oil/Egg Mixture Into the Carrot/Pineapple Mixture; Mix Well to Combine, Then Add to the Dry Ingredients. |
|
7
Done
|
Mix Just Until Combined. |
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8
Done
|
Divide the Mixture Between the 12 Muffin Tins. |
|
9
Done
|
Bake (not Fan-Bake) For About 20-25 Minutes, or Until the Muffins Test Done. |
