Carrot Cake Muffins

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

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.

Southern Living
APRIL 2011