Ratings & Reviews
Rated by 6 visitors
1/2 cup plus 2 tablespoons vegetable oil
1/2 cup sugar
1 1/2 cups coarsely grated carrots
1/2 cup raisins
1 1/2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1. Preheat oven to 400°F. can help line the muffin tins with paper cups or spray them with non-stick spray.
2. Whisk the eggs, oil and sugar together in a large mixing bowl. Get the involved and hand them a spoon to stir in the carrots and raisins.
3. Make it a and stir together the remaining ingredients in another bowl. Add the flour mixture to the carrot mixture and stir to combine. (This is a stiff batter.) Spoon the mixture into muffin cups. Bake about 15 to 20 minutes until tester (use a toothpick) comes out clean.
Serving Size: 1 mini muffin
Number of Servings: 30
|Fat||5 g||Fiber||0 g|
|Protein||1 g||Saturated Fat||0 g|
SEE ALL THE FACTS
This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.