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Add a photoJanuary is muffin month at Carolina HeartStrings and nothing makes me happier than a warm muffin and a nice hot mug of coffee. If you are a carrot cake fan you will love this muffin. In an effort to make this muffin just a bit healthier than a giant slice of carrot cake, I omitted nuts, any added oil and of course that wonderful cream cheese frosting, but this muffin is still packed with flavor.
Ingredients
- 1 3/4 cups flour
- 2/3 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup crushed pineapple in juice
- 1 egg, lightly beaten
- 1 1/2 teaspoon vanilla
- 1 1/2 cup shredded carrots
- 1/2 cup raisins
Directions
- In a bowl mix together flour, brown sugar, baking powder, baking soda, salt and cinnamon. In another bowl mix the pineapple, egg and vanilla until well blended. Add this mixture to the flour mixture. Stir to combine. Stir in the carrots and raisins. Spoon mixture into 10 prepared muffin cups. Bake at 350 for 20 to 25 minutes. Remove from heat and cool on a rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 10 servings | |
| Calories 178 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 329mg | 14% |
| Potassium 172mg | 5% |
| Total Carbs 40.12g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 20.52g | 14% |
| Protein 3.28g | 5% |
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