Low-fat Carrot Cake Muffins (that Don't Taste Low-fat!)

Name: Low-fat Carrot Cake Muffins (that Don't Taste Low-fat!)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 118 milliliters brown sugar (or to taste, or can use brown sugar Splenda); 227 grams crushed pineapple , well drained; 355 milliliters grated carrots (tablespoon out some of the moisture with hands); 2 teaspoons cinnamon; 1 egg , slightly beaten; 0 teaspoons ginger; 118 milliliters nonfat milk (or use low-fat milk); 0 teaspoons nutmeg; 3 Tbsps oil; 118 milliliters raisins; 2 teaspoons vanilla; 355 milliliters whole wheat flour (or use half white and whole wheat)

Low-fat Carrot Cake Muffins (that Don't Taste Low-fat!) requires roughly 35 minutes from start to finish. This recipe serves 1. One portion of this dish contains about 39g of protein, 51g of fat, and a total of 1961 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. It works well as a rather expensive morn meal for Easter. Head to the store and pick up baking powder, cinnamon, ginger, and a few other things to make it today. It is a good option if you're following a vegetarian diet.