Carrot Muffins
For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.
- Duration
- Cook Time
- Prep Time
- 12 muffins ServingsServings
Ingredients
- 1/2 (10-ounce) package shredded carrots
- 1 (4-ounce) jar carrot baby food
- 1 teaspoon baking powder
- 1 cup flour
- 2 eggs
- 1 teaspoon lemon juice
- 3/4 cup canola oil
- 2 tablespoon honey
- 1 teaspoon vanilla
- 1 cup sugar
- 1 teaspoon salt
Preparation
- Preheat oven to 350 degrees F.
- Line cupcake tins with paper holders.
- In a large bowl, place all ingredients and mix well to combine.
- Spoon mixture evenly into cupcake holders and bake for 20 to 25 minutes.
- Allow to cool slightly and serve warm or at room temperature.
Tips
For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.
