Ingredients
2 cups whole wheat pastry flour
1 tbsp wheat bran
1.5 tsp cinnamon
3/4 tsp salt
2.5 tsp baking powder
1/2 cup yogurt, fat free
2 eggs
1.5 cups grated carrots
1/4 cup golden raisins
1/2 cup oil
3/4 cup brown sugar
1 cup cream cheese
2-3 cups confectioners sugar, to taste
Method
Sieve together all the dry ingredients - flour, salt, cinnamon and baking powder. Add the bran and mix together. In another bowl whisk together the oil and sugar, add the eggs and whisk them together. Add in the carrots and the yogurt. Add the flour in parts to the wet ingredients mixture and fold it in. This mix may need to be thinned out to a consistency where it can be easily poured into the baking pan with a couple of tablespoons of milk. Fold in the raisins.
Grease the muffin pan (this recipe makes 12) and pour the batter in. Bake this for about 30 minutes at 350 F.
For the frosting
Whisk the sugar and room temperature cream cheese together. Spread it on the muffin for a sweeter taste.
Tips
Use a sharp knife or a toothpick to test for doneness. Pierce the center and if it comes out clean, your muffins are ready.
Enjoy it for breakfast or as a snack. A glass of warm milk or even hot tea goes great with it.
Sending this recipe to Siri's Healing Foods event hosted by Suma at her veggieplatter blog
Thanks for sending over these delicious, mini version of carrot cakes.
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