Probably because they taste like carrot cake, but they're an appropriate breakfast food because they aren't smothered in cream cheese frosting. Whatever. But I also always thought they were pretty healthy because, hello, CARROT? That's totally a vegetable, which means it's healthy, right? Wrong. Imagine my dismay when I learned that the fattiest, most high-calorie muffin at Tim Hortons (I'm a real Canadian, eh?) was the whole grain carrot muffin. I mean, who would've known?
Luckily, these carrot muffins are really healthy! Even with a pat of butter, they are low in fat and calories, but they still taste great. They have applesauce instead of the usual oil, and, of course, carrots! They're a perfect snack.
Carrot Muffins
Adapted from The Accidental Weekend Chef
Makes 12 muffins
- 1 1/2 cups all purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2/3 cup granulated sugar
- 1 cup shredded carrots
- 3 eggs
- 2/3 cup applesauce
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and carrots.
In a separate bowl, beat eggs and applesauce. Add to flour mixture and fold in until just combined. Do not over mix.
Pour batter into a greased or lined muffin tin. Bake in oven for 20 minutes, or until toothpick comes out clean.
Serve warm with butter!
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