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Just when I thought we had run out of new muffin recipes to try, my kid got excited about putting carrots in muffins. So we experimented today and invented this relatively healthful and moist carrot muffin recipe. I let my kid try grating for the first time ever. Didn’t snap any pictures of it for fear he’d grate his finger while I was busy taking a picture!
Prep Time: 10 mins Cooking Time: 20 to 30 mins
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup sugar
2 tablespoons brown sugar
2 teaspoons pumpkin-pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup non-fat greek yogurt
4 tablespoons melted unsalted butter
1 large egg
1 cup lowfat milk
2 cups peeled, shredded carrots
1 cup raisins (optional)
Preheat the oven to 375 degrees. Grease a 12 cup muffin pan with cooking spray. Set aside. In a large bowl combine all dry ingredients. Mix well and set aside. Meanwhile, whisk together eggs, milk, yogurt and butter. Make a well in the dry ingredients and pour wet ingredients into the well. Stir until just combined. Fold in carrots and raisins. Spoon mixture into prepared muffin pan and cook for 20 to 30 minutes or until toothpick comes out clean.
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