Weight Watchers Carrot Cake Muffins

5/5

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Dessert

Cuisine: American, Western

Servings: 12 muffins

Calories: 214kcal

NUTRITIONServing: 14muffins | Calories: 214kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 383mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3490IU | Vitamin C: 2.1mg | Calcium: 214mg | Iron: 1.3mg

INGREDIENTS

  • ▢225 g carrots chopped into big chunks
  • ▢110 g brown sugar
  • ▢2 large free-range eggs
  • ▢Salt
  • ▢250 g plain flour unsifted
  • ▢2 heaped tsp baking powder
  • ▢1 tsp ground cinnamon
  • ▢1 tsp vanilla essence (or zest of 1 orange)
  • ▢175 ml skimmed milk
  • ▢3 tbp melted margarine


INSTRUCTIONS

  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  • Line your muffin tins with the muffin cases.
  • Whizz the carrots in a food processor until they are finely chopped.
  • Add in the sugar and eggs and whizz till mixed.
  • Add in a pinch of salt, the flour, baking powder, cinnamon, vanilla (or orange zest), milk and melted margarine and whizz again until just combined. Make sure not over mix the batter.
  • Fill the muffin cases with the batter and bake in the oven for about 25 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
  • Let the muffins cool a bit on a wire rack before serving ( after you have tasted one or two of course).

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