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These carrot muffins are perfect for breakfast. They are light and fluffy, moist, and just-sweet-enough. The original recipe (I only have a newspaper clip and have no idea where it was published) calls for all-purpose flour and 3/4 cup sugar. I modified to use whole-wheat flour and 1/2 cup sugar.
Makes 12 muffins
New quantity:
Total time: 50 minutes
Prep: 15 minutes
Cook: 20 minutes
Rest: 15 minutes
Ingredients
1 1/2 cups whole-wheat flour
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup sugar
1/3 cup canola oil
1/3 cup plain low fat Greek yogurt (I use Voskos)
1/4 cup reduced-fat milk
8oz finely shredded carrots (I use a pre-shredded bag of carrots, and pulse it in the food processor a few seconds)
Directions
1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray with nonstick spray.
2. In a large bowl whisk together flour, baking powder, salt and cinnamon.
3. In a medium bowl, whisk eggs with sugar. Add oil, yogurt and milk, whisking until creamy. Mix in carrots, using a spatula.
4. Pour liquid ingredients over dry and mix gently with a spatula, just until combined.
5. Spoon batter into prepared muffin cups. Bake 20-22 minutes, or until a toothpick inserted in center of one of the muffins comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack and cool 10 more minutes.
Nutrition for 1 muffin:
Calories 164
Total Fat 7 g
Saturated Fat 1g
Cholesterol 30 mg
Sodium 138 mg
Total Carbohydrate 22g
Dietary Fiber 2.5 g
Sugars 10 g
Protein 4 g
Weight Watchers Points Plus: 4 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
