January 31, 2012

Carrot Muffins with Cinnamon Glaze

I love carrot cake and carrot muffins. I saw these muffins on Allrecipes and knew I had to try them out. I made a few adjustments and they were perfect. Dense like muffins should be and the glaze gives it a delicious sweetness. I brought them for a family dinner and they were a big hit! They were such a big hit that I only got that one picture of them. Oops!

Even though the glaze needs to be given time to thicken, it is still pretty runny, so it is not really evident in the photos.

Carrot Muffins with Cinnamon Glaze
Adapted from Allrecipes


2 1/4 cups white whole wheat flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup brown sugar
2/3 cup white sugar
1 cup flaked coconut
4 egg whites
1/2 cup unsweetened applesauce
1/2 cup fat free buttermilk
3 medium carrots, grated
1 (8 oz) can crushed pineapple in juice
1 tablespoon vanilla extract

1 cup powdered sugar
1 teaspoon ground cinnamon
2 tablespoons fat free buttermilk

 1. Preheat oven to 375 degrees F; spray 24 muffin cups with baking spray or cover them in muffin liners.

2. In a large bowl, whisk together flour through salt; mix in sugars and coconut.

3. In a separate bowl, mix together, egg whites, applesauce, buttermilk, carrots and pineapple; make a well in the dry ingredients and pour in the egg mixture; mix well; fill muffin cups 2/3 of the way full.

4. Bake for 20-25 minutes and allow to cool.

4. In a small bowl, mix together glaze ingredients until smooth; refrigerate until thickened; drizzle over muffins.

Nutritional Information
Calories: 140
Fat: 2
Carbohydrates: 29
Fiber: 3
Protein: 3
Sodium: 132
Points+: 4


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