Monday, April 9, 2012

Carrot Spice Muffins

Carrot Spice Muffins

Serves: 12
Serving size: 1 muffin
Weight watchers: 3 pp+

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt (optional)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp allspice
  • 1/3 cup honey
  • 1/2 cup buttermilk
  • 1/3 cup applesauce
  • 1/2 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup dessicated coconut (shredded, unsweetened coconut) - I did not have so I omited

  1. Preheat the oven to 400 degrees Fahrenheit. Grease or line with paper cups a 12-cup muffin tin and set aside.
  2. In a large bowl, mix together the dry ingredients.
  3. In another bowl, mix together the wet ingredients. Add the carrots, raisins, and coconut.
  4. Combine the dry ingredients with the wet ingredients and mix until just moistened.
  5. Using a large cookie scoop, portion out the batter equally between the 12 muffin cups.
  6. Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Leave muffins in tin for 10 minutes, then remove to a wire rack to cool completely.

From: Poet in the Pantry

Note:  The original recipe called for coconut oil - I was planning to substitute with olive oil.  When I calculated the points (with oil) it came to 5 pp+ per muffin.  I then substituted the oil with applesauce and it came to 3 pp+. 

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