QUICK 'N' HEALTHY CARROT CUPCAKES REVIEW

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QUICK 'N' HEALTHY CARROT CUPCAKES

From "Eat What You Love"

THESE ARE SO MUCH HEALTHIER AND  SO DELICIOUS. THEY ARE ALSO VERY


EASY TO MAKE. THE RECIPE GETS 41/2 STARS BUT ADD A HALF CUP OF NUTS INSTEAD OF 1/4 CUP AND THIS IS NOW ARECIPE. ONLY PROBLEM WITH THESE IS TRYING TO EAT ONLY 1.   YUM! YUM!  

INGREDIENTS:

I USE FRESH NUTMEG

ADD FLOUR IN BOWL

ADD BAKING SODA

ADD BAKING POWDER

ADD CINNAMON

ADD NUTMEG

ADD NUTS (I use half cup instead of 1/4cup)

ADD CARROTS

MIX WELL

IN MEDIUM BOWL ADD EGG AND EGG WHITE

ADD OIL

ADD PRUNES

ADD VANILLA

ADD BUTTERMILK

ADD BROWN SUGAR

ADD SPLENDA

MIX WELL

POUR INTO  CARROT MIXTURE

MIX WELL

LIGHTLY SPRAY MUFFIN CUPS, OR TINS

I LOVE THESE. SO EASY

FILL CUPS 3/4 FULL

BAKE AT 350 FOR 17 MINUTES

( I baked mine for 21 minutes)

REMOVE FROM OVEN TO COOL

THESE LIFT RIGHT OUT OF PAN. 

YOU CAN SPRINKLE WITH POWDERED

 SUGAR IF YOU LIKE

OR

YOU CAN FROST THESE WITH 

WHIPPED CREAM CHEESE FROSTING.

AMAZINGLY GOOD

Recipe also in  "Eat What You Love"

Review coming up

THESE LIFT RIGHT OUT OF THE SILICONE

SO EASY. LOVE THESE THINGS

ENJOY

RECIPE:

INGREDIENTS:

11/2 cups white wholewheat flour

1 teaspoon baking soda

1 teaspoon baking powder

11/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup chopped walnuts

(I use 1/2 cup)

11/4 cups finely shredded carrots

1 large egg

1 large egg white

1/4 cup canola oil

1/4 cup prune puree (oe 21/2 ounce jar bby food prunes)

1 teaspoon vanilla 

2/3 cup buttermilk

1/4 cup packed brown sugar

2/3 cup Splenda granulated sweetener

1 tablespoon powdered sugar (optional)

DIRECTIONS:

Preheat oven to 350 degrees. Lightly spray a 12 muffin tin with nonstick baking spray (paper or foil liners may be added before spraying).

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, walnuts, and carrots.

In a medium bowl, whisk together the egg, egg white, oil, prune puree, vanilla, buttermilk, brown sugar, and sweetener. Pour the oil mixture into the flour mixture and stir until combined. Spoon the batter into muffin tins, filling each cup two thirds full. 

Bake for 16 to 18 minutes, or until the center of the cupcake springs back when lightly touched. Remove from the oven. If desired, dust the muffins with powdered sugar just prior to serving. 

OR

FROST

DELICIOUS!!!

ENJOY!!

NUTRITION INFORMATION PER SERVING (1CUPCAKE)

Calories 150/Carbohydrate 20g (Sugars 6)/Total Fat 7g (Sat Fat .5g)/Protein 3g/ Fiber 2g/ Cholesterol 20 mg/ Sodium 160 mg/ Food Exchange: 1 Carbohydrated, 1 Fat/ Carbohysrate Choices: 1/Weight Watchers Point Comparision: 3

Lenetta