More Great Recipes: Bread | Muffin

Carrot Spice Muffins

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Member since 2008

Serves 12 | Prep Time | Cook Time 20


Dry ingredients:
1 3/4 cups white whole wheat flour (or a mixture of whole wheat and
unbleached flours)
1/4 cup sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt

Wet ingredients:
1/3 cup agave nectar
1/3 cup unsweetened apple sauce
1/2 cup soy yogurt*
1/4 cup water
1 teaspoon vanilla

1 1/2 cup shredded carrots (about 3)
1/4 cup raisins
Optional topping: Vanilla suga

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray

or use muffin liners. (I used silicone muffin pans.)

Mix together all dry ingredients in a large bowl. In a small bowl,

combine the liquid ingredients. Add the liquid to the dry and mix just

long enough to combine. Add the carrots and raisins and stir to


Spoon the batter into the muffin cups--it will be very thick. Sprinkle

with vanilla sugar, if desired. Bake for 15-20 minutes, until a

toothpick comes out clean.

*People sensitive to soy may try substituting rice milk or other non-dairy milk.

Makes 12 muffins. Each contains: 132 Calories (kcal); 1 g Total Fat;

(4% calories from fat); 3 g Protein; 30 g Carbohydrate; 0 mg

Cholesterol; 244 mg Sodium; 3 g Fiber

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