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Thursday, January 6, 2011

Lowfat Carrot Muffins

I made carrot cake for my daughters birthday. I had extra shredded carrots left over, so I came up with this recipe in order to use the carrots.

1 cup brown sugar
1 cup applesauce
3 eggs
2 cups grated carrots
1 cup coconut
1 cup walnuts
2 tsp. vanilla
2 cups whole wheat flour
1 tsp soda
1/2 tsp salt
2 tsp. cinnamon

To shred carrots, place in a food processor fitted with a medium blade and chop carrots into small pieces. Mix together sugar, applesauce, eggs, carrots, walnuts, and vanilla. Stir in flour soda, salt and cinnamon.
Bake at 350.

I topped these muffins with cream cheese frosting. Kind of defeats the low fat but they tasted great.

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