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INGREDIENTS
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12 Muffins
1 1/2 cups whole-wheat flour (or use half white and whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup brown sugar (can use more or less) |
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup low-fat milk
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
1/2 cup raisins
1/4 cup chopped walnuts |
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METHODS
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1. Set oven to 350 degrees.
2. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix together first 7 ingredients.
4. In a small bowl whisk together egg, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots with the crushed pineapple.
6. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
7. Add in the raisins and chopped nuts.
8. Divide the mixture between the 12 muffin tins.
9. Bake for about 20-25 minutes, or until the muffins test done. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving) 1 muffin
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Calories 180
Calories from Fat 52 (29%)
Amount Per Serving %DV
Total Fat 5.9g 9%
Saturated Fat 0.9g 4%
Polyunsat. Fat 2.6g
Monounsat. Fat 1.9g
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 160mg 6%
Potassium 239mg 6%
Total Carbohydrate 30.2g 10% |
Dietary Fiber 2.9g 11%
Sugars 16.5g
Protein 3.7g 7%
Vitamin A 2361mcg 47%
Vitamin B6 0.1mg 6%
Vitamin B12 0.1mcg 1%
Vitamin C 2mg 4%
Vitamin E 1mcg 3%
Calcium 71mg 7%
Magnesium 35mg 8%
Iron 1mg 7% |
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