Carrot muffins

Recipe Information

Ingredients

• Muffins

  • 1 3/4 cups whole wheat flour

  • 3/4 cup milled flaxseeds

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 5/8 cup milk

  • 2 tablespoons white vinegar

  • 3/4 cup brown sugar

  • 1 egg

  • 2 cups crushed pineapple

  • 2 cups shredded carrot

  • 1/4 cup chopped walnuts

  • 1/2 cup raisins

  • 1 teaspoon cinnamon

• Cream cheese frosting

  • 4 ounces fat free cream cheese

  • 1/2 cup powdered sugar

  • 1 teaspoon lemon juice

  • 1/2 teaspoon cinnamon (optional)

Directions

• Preheat oven to 400 degrees F.

• Sour the milk by mixing the milk with the white vinegar. Set aside.

• In a bowl, combine the dry ingredients (whole wheat flour, flax seed, baking powder, and baking soda).

• In a separate bowl, mix the sour milk, brown sugar, egg, pineapple, carrot, walnuts, raisin, and cinnamon.

• Add the dry ingredients to the wet ingredients and mix.

• Pour into 22 muffin tins evenly.

• Bake for 25 minutes.

• Make the frosting while baking the muffins. Mix all the ingredients for the frosting together and place in refrigerator until ready to frost. Allow muffins to cool before frosting the muffins.

Nutrition (per serving)

• Calories: 137 cal

• Total fat: 3g

• Cholesterol: 11mg

• Sodium: 133mg

• Carbohydrate: 30g

• Fiber: 3g

• Protein: 4g