Ever wanted to eat cake for breakfast? Or joked about carrot cake being good for you because, hey, it’s got carrots in it? Well, these muffins may be just what you’ve been looking for. Featuring the flavors of carrot cake but low in sugar and fat, they get moisture, extra vitamins and fiber from shredded carrots, crushed pineapple and pureed pumpkin.
We also used a mix of cake flour, which is milled more finely than all-purpose flour and gives a fluffy, airy texture to baked goods, and white whole-wheat flour for extra fiber and nutrients. This type of flour is milled from the hard white wheat berry, as opposed to the hard red wheat berries that are typically used for all-purpose flour or most whole-wheat flours. White whole wheat still contains the whole wheat berry (the endosperm, plus the bran and germ that are not in all-purpose flour, which provides that extra nutrition), but it has a sweeter, milder flavor and lighter color than traditional whole wheat flour.
Perfect for an on-the-go breakfast, as part of a brunch spread, or even as a healthy afternoon snack, you’re going to want to give these carrot cake muffins a try.
Carrot Cake Muffins
(Downloadable/printable pdf of this recipe)
Yield: 12 muffins
Ingredients:
Vegetable oil cooking spray
3/4 cup white whole wheat flour
1 cup cake flour
2/3 cup granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (8-oz.) can crushed pineapple in juice
1/4 cup pureed pumpkin
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups shredded carrots
1/4 cup chopped walnuts
1/2 cup golden raisins
Directions:
Preheat oven to 350º F. Spray a 12-cup muffin pan with vegetable oil cooking spray.
Combine flours, sugar, baking soda, cinnamon and salt in a large bowl; make a well in center of mixture.
In a separate bowl, whisk together pineapple, pumpkin, eggs and vanilla. Add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, walnuts, and raisins.
Spoon batter into muffin pan, evenly distributing it between the 12 cups.
Bake at 350º F for 22 to 25 minutes or until a wooden pick inserted in muffin center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.
NUTRITION INFORMATION PER SERVING: 171 Calories; 2.5 grams Fat; 0.5 grams Saturated Fat; 36 mg Cholesterol; 329 mg Sodium; 35 grams Carbohydrates; 2.5 grams Fiber; 4 grams Protein
Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit henryford.com.
