Wednesday, March 2, 2011

Low-Fat, Low-Sugar Carrot Muffins

When you don't have time to make breakfast or just need an afternoon pick-me-up, muffins are a tempting grab-'n'-go. The problem with muffins, as most people know, is that they can pack upwards of 500 calories, 30 grams of fat, and unconceivable amounts of refined sugars.

If you love muffins or need an occasional healthier sweet option, these muffins might just solve your problems. They are made with minimal sugar and fat and grated carrots add wonderful texture and moisture. As with most muffin recipes, you can substitute your favorite sweetener for the brown sugar. You can also substitute up to 1/2 cup of whole wheat flour for the white flour and still maintin a light consistency.

Carrot Muffins
2 cups all-purpose flour (you can substitute up to 1/2 cup whole wheat flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 egg
1 1/4 cup almond milk soured with a 1 tbsp. of white vinegar.
1/4 cup brown sugar
1/4 cup canola oil
1 1/2 cup grated carrot
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional
  1. Preheat oven to 400 degrees. Lightly oil 2 six-cup muffin tins or line with muffin papers.
  2. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Set aside.
  3. In a medium bowl, beat the egg. Mix in the sour almond milk, brown sugar, and oil.
  4. Add the wet ingredients to the dry ingredients, stirring until the mixture is uniform. Fold in the carrots and the raisins and nuts (if using).
  5. Divide batter among the twelve muffin cups and bake for approximately 20 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. Muffins will be golden brown. Cool on wire racks. Enjoy!

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