Whole Wheat Carrot Muffin
Whole Wheat Carrot Muffin might be a good recipe to expand your breakfast recipe box. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 169 calories. This lacto ovo vegetarian recipe serves 12 and costs 40 cents per serving. Several people made this recipe, and 118 would say it hit the spot. This recipe from Cookin Canuck requires nonfat greek yogurt, golden raisins, whole wheat pastry flour, and canolan oil. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a solid spoonacular score of 43%. Whole Wheat Muffin, Whole Wheat Muffin, and Whole Wheat English Muffin are very similar to this recipe.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
¾ cup unsweetened applesauce
1 tsp baking soda
½ cup (packed) brown sugar
2 tbsp canola oil
1 cup (lightly packed) shredded carrots
1 egg
1/3 cup golden raisins
¾ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ cup nonfat plain Greek yogurt
12 pecan halves
1/3 cup chopped pecans
1 ½ cups whole wheat pastry flour
Equipment:
muffin liners
muffin tray
whisk
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir together until the mixture is smooth.Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and chopped pecans.Spoon the muffin batter into the prepared muffin cups.Bake for 7 minutes. Place one pecan half on top of each muffin. Bake until a toothpick inserted in the center of the muffins comes out clean, an additional 7 to 9 minutes.Remove muffins from the pan and allow to cool. Serve.
Step by step:
1. Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir together until the mixture is smooth.Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and chopped pecans.Spoon the muffin batter into the prepared muffin cups.
2. Bake for 7 minutes.
3. Place one pecan half on top of each muffin.
4. Bake until a toothpick inserted in the center of the muffins comes out clean, an additional 7 to 9 minutes.
5. Remove muffins from the pan and allow to cool.
6. Serve.
Nutrition Information:
covered percent of daily need
