Hearty Carrot Muffins Recipe

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Hearty Carrot Muffins Recipe
Hearty Carrot Muffins Recipe photo by Taste of Home
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Hearty Carrot Muffins Recipe

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4 2 3
Publisher Photo
"These moist muffins are a wonderful morning treat," relates Margriet Neels of Ancaster, Ontario. "My husband and our two daughters also love them as a snack."
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup fat-free milk
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1/2 cup shredded tart apple
  • 1/2 cup shredded carrot
  • 3/4 cup whole wheat flour
  • 1/2 cup wheat bran
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Directions

In a large bowl, beat the milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine the dry ingredients; stir into milk mixture just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Hearty Carrot Muffins in Light & Tasty December/January 2002, p7

Nutritional Facts

1 each: 109 calories, 1g fat (0 saturated fat), 0 cholesterol, 242mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

  • 3/4 cup fat-free milk
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1/2 cup shredded tart apple
  • 1/2 cup shredded carrot
  • 3/4 cup whole wheat flour
  • 1/2 cup wheat bran
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  1. In a large bowl, beat the milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine the dry ingredients; stir into milk mixture just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Hearty Carrot Muffins in Light & Tasty December/January 2002, p7

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Reviews forHearty Carrot Muffins

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MY REVIEW
ConnieK User ID: 282614 52191
Reviewed Jul. 5, 2012

"I agree with previous reviewer. These muffins are very moist and tasty."

MY REVIEW
clairedatefowler User ID: 3182982 34329
Reviewed Jan. 14, 2009

"These muffins are moist and delicious. They are the best tasting healthy muffin I've tried! I didn't have wheat bran, but used wheat germ instead."

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