Low-fat Carrot Cake Muffins (that Don't Taste Low-fat!)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups whole wheat flour (or use half and whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2-3/4 cup brown sugar (or to taste, or can use brown sugar splenda)
• 1 egg, slightly beaten
• 3 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup nonfat milk (or use low-fat milk)
• 1 (8 ounce) can crushed pineapple, well drained
• 1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
• 1/2 cup raisins

Recipe

• 1 set oven to 350 degrees.
• 2 line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
• 3 in a large bowl mix together first 7 ingredients.
• 4 in a small bowl whisk together egg, oil, milk and vanilla.
• 5 in a medium bowl mix the shredded carrots with the crushed pineapple.
• 6 add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix just until combined.
• 7 add in the raisins and chopped nuts.
• 8 divide the mixture between the 12 muffin tins.
• 9 bake for about 20-25 minutes, or until the muffins test done.