Publisher Photo
Publisher Photo
When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 egg
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons sugar
  • 1 medium carrot, sliced

Directions

In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Carrot Muffins in Cooking for One or Two Cookbook 2003, p260

Nutritional Facts

1 each: 157 calories, 6g fat (1g saturated fat), 36mg cholesterol, 268mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 cup all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 egg
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons sugar
  • 1 medium carrot, sliced
  1. In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
  2. Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Carrot Muffins in Cooking for One or Two Cookbook 2003, p260

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