Weight Watchers Carrot Cake Muffins Food

WEIGHT WATCHERS CARROT CAKE MUFFINS

Steps:

• Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
• Line your muffin tins with the muffin cases.
• Whizz the carrots in a food processor until they are finely chopped.
• Add in the sugar and eggs and whizz till mixed.
• Add in a pinch of salt, the flour, baking powder, cinnamon, vanilla (or orange zest), milk and melted margarine and whizz again until just combined. Make sure not over mix the batter.
• Fill the muffin cases with the batter and bake in the oven for about 25 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
• Let the muffins cool a bit on a wire rack before serving ( after you have tasted one or two of course).

CARROT CAKE WEIGHT WATCHERS MUFFINS

Steps:

• Pre-heat the oven to 350 F.
• Combine all the ingredients in a bowl.
• Spray a mini muffin pan with cooking spray. Fill each cavity halfway.
• Bake for about 14 minutes.

CARROT CAKE MUFFINS

Steps:

• Preheat the oven to 190°C. Line a 12 hole muffin tin with paper muffin wrappers.
• Sift the flour, baking powder, baking soda and salt into a large bowl. Stir in the sugar.
• In a separate bowl, beat the eggs, vanilla, milk and melted margarine together. Stir in the grated carrots and raisins. Add the wet ingredients to the dry ingredients and stir together until just combined.
• Spoon the mixture into the muffin cases (they will be quite full). Bake for 18-20 minutes, or until risen and firm. Cool on a wire rack.
• Beat the soft cheese, powdered sugar and orange peel together. Serve with the muffins.The secret of successful muffins is to avoid over-mixing.

WEIGHT WATCHERS CARROT CAKE - 5 POINTS

Steps:

• Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
• In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
• In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
• Gradually add the flour mixture, stirring until just combined.
• Scrape the batter into the pan.
• Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
• Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
• Invert the cake onto a serving platter; spread the frosting over the top and sides.

WEIGHT WATCHERS 0 PT CARROT CAKE

Steps:

• Preheat oven to 325°F.
• Mix all ingredients.
• Spray 9x13-inch cake pan to grease.
• Fill cake pan. Smooth top as best as possible.
• Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).

WEIGHT WATCHERS 1POINT MUFFINS

Steps:

• Preheat oven to 350*.
• Mix all ingredients together.
• Put cupcake liners in cupcake pan and fill 2/3 full.
• Bake in oven 22 -26 minutes.

CARROT CAKE MUFFIN COOKIES! LOW FAT!

Steps:

• Mix all the dry ingredients together first.
• Add in the carrots, applesauce, water, an raisins.
• Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
• Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
• Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!