Carrot cake muffins

[Mindy]

This is a very old recipe and I made 12 muffins instead of bars. I think I cooked the muffins for about 15 minutes. So healthy and so good!


Carrot cake bars

2/3 cup packed brown sugar
2 tablespoons stick margarine or butter, softened
3/4 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
3/4 cup whole-wheat flour
1 1/2 cups regular oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrot
1/2 cup raisins
Cooking spray

Preheat oven to 350°.
Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add buttermilk, vanilla, and egg whites; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt); gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins.

Pour batter into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.

Yield: 12 servings

NUTRITION PER SERVING
CALORIES 121(17% from fat); FAT 2.3g (sat 0.5g,mono 0.8g,poly 0.7g); PROTEIN 3.1g; CHOLESTEROL 0.0mg; CALCIUM 68mg; SODIUM 138mg; FIBER 2g; IRON 1mg; CARBOHYDRATE 23.3g

Cooking Light, JULY 1998

[Kathy B]

Thanks for posting these Mindy! I was just looking through my cookbooks today for a muffin recipe, but I couldn't find anything that I wanted to make. These sound like just the thing!

[Kathy B]

Made these last night, and we had them for breakfast today. (I ate one for a snack as well)! Very good and easy to throw together. PLUS it's a whole grain recipe....definitely a recipe I will make again. Thanks for posting it Mindy!

ETA: I think they would be good with some chopped walnuts added, too, but DH/DS don't like nuts. May have to do half and half next time....

[Mindy]

I am eating one for a snack right now!