Low Fat Carrot Cake Muffins Recipe

Name: Low Fat Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 1 tablespoon baking powder; 1 teaspoon cinnamon ground; 1/4 teaspoon salt; 2 cups bran flakes cereal; 1 cup milk skim; 1 1/2 cup carrots shredded; ⅓ cup brown sugar firmly packed; 1 each eggs slightly beaten; 2 tablespoons vegetable oil; ⅓ cup raisins, seedless

Servings: persons

1 cup flour, all-purpose
1 tablespoon baking powder
1 teaspoon cinnamon ground
1/4 teaspoon salt
2 cups bran flakes cereal
1 cup milk skim
1 1/2 cup carrots shredded
⅓ cup brown sugar firmly packed
1 each eggs slightly beaten
2 tablespoons vegetable oil
⅓ cup raisins, seedless

1
Preheat oven to 400F (200C).
2
Mix flour, baking powder, cinnamon and salt in large bowl.
3
Mix cereal and milk in another bowl; let stand 3 minutes.
4
Stir in carrots, sugar, egg and oil.
5
Add to flour mixture; stir just until moistened (batter will be lumpy).
6
Stir in raisins.
7
Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup 23 full.
8
Bake 25 minutes or until golden brown.
9
Let cool in pan on wire rack for a few minutes until they are cool enough to handle.
10
Remove from pan and continue cooling on wire rack.
11
Serve warm or at room temperature.
12
Frost muffins with vanilla cream cheese frosting if desired.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1 tablespoon baking powder, 1 teaspoon cinnamon ground, 1/4 teaspoon salt, and more.

Yes, Low Fat Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Carrot Cake Muffins

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