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Carrot Muffins

By: Judith Lippens

"When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1 egg
2 tablespoons canola or vegetable oil
2 tablespoons sugar
1 medium carrot, sliced

Directions

In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
Fill greased muffin cups three-fourths full. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Footnotes

Nutritional Analysis: One muffin (prepared with fat-free milk) equals 157 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 268 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.