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Carrot muffins

Recipe Information

Servings 22
Preparation Time 30 Minutes
Cook Time 25 Minutes
Total Time 55 Minutes
Difficulty Easy
Main Ingredient Carrot; Cream Cheese
Category Dairy; Vegetables
Meal Breakfast; Brunch; Snack
Type Side Dish; Dessert
Cuisine American
Cook Method Baking
Diet Low Calorie; Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; Vegetarian

Ingredients

  • Muffins

    • 1 3/4 cups whole wheat flour 

    • 3/4 cup milled flax seed 

    • 1 1/2 teaspoons baking powder 

    • 1 teaspoon baking soda 

    • 5/8 cup milk 

    • 2 tablespoons white vinegar 

    • 3/4 cup brown sugar 

    • 1 egg 

    • 2 cups crushed pineapple 

    • 2 cups shredded carrot 

    • 1/4 cup chopped walnuts 

    • 1/2 cup raisins 

    • 1 teaspoon cinnamon 

     

  • Cream cheese frosting

    • 4 ounces fat free cream cheese 

    • 1/2 cup powdered sugar 

    • 1 teaspoon lemon juice 

    • 1/2 teaspoon cinnamon (optional)

     
 

Directions

  • Preheat oven to 400 degrees F.

  • Sour the milk by mixing the milk with the white vinegar. Set aside.

  • In a bowl, combine the dry ingredients (whole wheat flour, flax seed, baking powder, and baking soda).

  • In a separate bowl, mix the sour milk, brown sugar, egg, pineapple, carrot, walnuts, raisin, and cinnamon.

  • Add the dry ingredients to the wet ingredients and mix.

  • Pour into 22 muffin tins evenly.

  • Bake for 25 minutes.

  • Make the frosting while baking the muffins. Mix all the ingredients for the frosting together and place in refrigerator until ready to frost. Allow muffins to cool before frosting the muffins.

 

Nutrition (per serving)

  • Calories: 137 cal

  • Total fat: 3g

  • Cholesterol: 11mg

  • Sodium: 133mg

  • Carbohydrate: 30g

  • Fiber: 3g

  • Protein: 4g