I could really call this a Weight Watcher Wednesday recipe but I wont because I don't want you to think that it would be any less in flavor. Not that lighter recipes are that. They really are not. It takes a bit of practice but they can be just as flavor with less fat and calories. These really have a lot of flavor and are pretty light. It will satisfy your desire for carrot cake. Hey, you could even slather on a bit of cream cheese and it would still be pretty light. One of these muffins is 120/145 calories, depending on whether you choose the pecans or not.
Carrot Cake Muffins
From My Recipes
Vegetable cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 (8-oz.) can crushed pineapple in juice, drained
1/4 cup vegetable oil
2 large eggs
2 egg whites
1 tablespoon vanilla extract
3 cups grated carrots
1/2 cup chopped toasted pecans
1/2 cup golden raisins
Carrot Cake Muffins
From My Recipes
Vegetable cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 (8-oz.) can crushed pineapple in juice, drained
1/4 cup vegetable oil
2 large eggs
2 egg whites
1 tablespoon vanilla extract
3 cups grated carrots
1/2 cup chopped toasted pecans
1/2 cup golden raisins
1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.
2. Combine flour and next 4 ingredients in a large bowl; make a well
in center of mixture. Whisk together pineapple and next 4 ingredients;
add pineapple mixture to flour mixture, stirring just until dry
ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon
batter into baking cups, filling about two-thirds full.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted
in center comes out clean. Cool in pans on a wire rack 10 minutes.
Serve warm or at room temperature.
1 comment:
i love the pecan halves on top--nice touch!
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