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Description
These muffins bake up a mile high! They’re loaded with spiralized carrots and whole- wheat flour. They contain a moderate amount of sugar, so the drizzle of buttermilk glaze adds a little touch sweetness.
Ingredients
US|METRIC
12 SERVINGS
- 2 large carrots (1½”-‐ 2” diameter, peeled)
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 2 eggs (separated)
- 1/3 cup oil (safflower, canola)
- 1 1/3 cups low fat buttermilk
- 3/4 cup sugar
- 1 tsp. vanilla
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 2 Tbsp. low fat buttermilk
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Directions
- Preheat oven to 375 degrees F. Arrange oven rack to center. Spray 12-‐cup regular sized muffin pan with non-stick cooking spray or line with cupcake liners.
- Trim ends off carrots and cut to fit spiralizer attachment. Use fine spiralizing blade to cut carrots into spirals. Use kitchen shears or a knife to cut spirals in half so you have half-‐circles of carrot. Measure out 1½ cups carrot.
- In a medium bowl, whisk together dry ingredients: all-‐purpose flour, whole-‐wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium290mg12% |
| Potassium160mg5% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber2g8% |
| Sugars25g |
| Vitamin A40% |
| Vitamin C2% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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