Ingredients
-
1 1/2
-
1
-
1
-
1 1/2
-
1/4
-
1/4
-
1/2 - 3/4
-
1
-
3
-
2
-
1/2
-
1
-
1 1/2
-
1/2
-
Directions
Low-Fat Carrot Cake Muffins (That Don’t Taste Low-Fat!),Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also — for greasing see my recipe#78579 — for more low fat muffin recipes visit
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Line 12 Muffin Tins With Paper Liners or Spray Tins With Non-Stick Cooking Spray. |
|
3
Done
|
in a Large Bowl Mix Together First 7 Ingredients. |
|
4
Done
|
in a Small Bowl Whisk Together Egg, Oil, Milk and Vanilla. |
|
5
Done
|
in a Medium Bowl Mix the Shredded Carrots With the Crushed Pineapple. |
|
6
Done
|
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
Done
|
Add in the Raisins and Chopped Nuts. |
|
8
Done
|
Divide the Mixture Between the 12 Muffin Tins. |
|
9
Done
|
Bake For About 20-25 Minutes, or Until the Muffins Test Done. |
