Country Wheat Carrot Cake Muffins Recipe | Yummly
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Country Wheat Carrot Cake Muffins

KITCHENAID
16Ingredients
40Minutes
270Calories
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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 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 eggs (separated)
  • 1/3 cup oil (safflower, canola)
  • 1 1/3 cups low fat buttermilk
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons low fat buttermilk
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    Directions

    1. 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.
    2. 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.
    3. In a medium bowl, whisk together dry ingredients: all-­‐purpose flour, whole-­‐wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt.
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    NutritionView More

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    270Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories270Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol35mg12%
    Sodium290mg12%
    Potassium160mg5%
    Protein5g10%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber2g8%
    Sugars25g50%
    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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