MOLASSES MUFFINS RECIPE RECIPES

Name: Healthy Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 cup whole wheat flour; 2/3 cup dark brown sugar; 2 tablespoons wheat germ; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch fine salt; 2 large eggs; 1/3 cup vegetable oil; 1 tablespoon pure vanilla extract; 4 medium carrots, grated (about 2 cups); 1/2 cup canned crushed pineapple, drainedu00A0

HEALTHY CARROT MUFFINS RECIPE | FOOD NETWORK KITCHEN ...

Healthy Carrot Muffins Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained

Steps:

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

Nutrition Facts : Calories 179 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 31 milligrams, SodiumContent 110 milligrams, ProteinContent 3 grams, SugarContent 14 grams

HEALTHY CARROT MUFFINS RECIPE | FOOD NETWORK KITCHEN ...

Healthy Carrot Muffins Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained

Steps:

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

Nutrition Facts : Calories 179 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 31 milligrams, SodiumContent 110 milligrams, ProteinContent 3 grams, SugarContent 14 grams

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