Carrot Muffins - Jamie Geller

Carrot Muffins

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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

  1. Preheat oven to 350 degrees F.
  2. Line cupcake tins with paper holders.
  3. In a large bowl, place all ingredients and mix well to combine.
  4. Spoon mixture evenly into cupcake holders and bake for 20 to 25 minutes.
  5. 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.

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