Carrot Cake Muffins, Get Tasting & Low-Fat
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Carrot Cake Muffins, Get Tasting & Low-Fat
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grate the carrots and set aside. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat the eggs, brown sugar, vegetable oil, vanilla extract, and Greek yogurt until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, walnuts, and raisins. Divide the batter evenly among 12 muffin cups lined with paper liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 28g10%
- Sugars 16g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
