Carrot And Almond Muffins Food
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams
CARROT AND ALMOND MUFFINS
I had some lonely carrots in the fridge who were crying desperately, waiting to be used, so I just had to make up this recipe in a hurry to comfort them...(;>)!
Provided by AdriMicina
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 180°C, grease muffin pans or line them with paper cups.
- In a bowl mix well wet ingredients (carrot puree through to almond essence).
- Fold in dry ingredients all at once, taking care not to overmix.
- Spoon in prepared muffin pans and bake for 15-20 minutes or until top is brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 198.1, Fat 8.2, SaturatedFat 0.9, Cholesterol 0.5, Sodium 247.5, Carbohydrate 27.9, Fiber 1.8, Sugar 11.1, Protein 4.3
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