Carrot Spice Muffins
Why I Love This Recipe
Ingredients You'll Need
Dry ingredients:
1 3/4 cups white whole wheat flour (or a mixture of whole wheat and
unbleached flours)
1/4 cup sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
Wet ingredients:
1/3 cup agave nectar
1/3 cup unsweetened apple sauce
1/2 cup soy yogurt*
1/4 cup water
1 teaspoon vanilla
1 1/2 cup shredded carrots (about 3)
1/4 cup raisins
Optional topping: Vanilla suga
Directions
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray
or use muffin liners. (I used silicone muffin pans.)
Mix together all dry ingredients in a large bowl. In a small bowl,
combine the liquid ingredients. Add the liquid to the dry and mix just
long enough to combine. Add the carrots and raisins and stir to
combine.
Spoon the batter into the muffin cups--it will be very thick. Sprinkle
with vanilla sugar, if desired. Bake for 15-20 minutes, until a
toothpick comes out clean.
*People sensitive to soy may try substituting rice milk or other non-dairy milk.
Makes 12 muffins. Each contains: 132 Calories (kcal); 1 g Total Fat;
(4% calories from fat); 3 g Protein; 30 g Carbohydrate; 0 mg
Cholesterol; 244 mg Sodium; 3 g Fiber