Sometimes life gives you too many carrots and a muffin craving.
Last week after going crazily down the Beetroot Muffin path, I have decided to stick with vegetables in muffins but go back to the mainstream. Carrot Cake Muffins.
For some reason I used this Low-fat Carrot Cake Muffin recipe, I wasn’t really looking for a low-fat recipe, but this one caught my eye.
As always I made a few changes to the recipe, I’m not sure why pineapple chunks are in carrot cake. Is that normal? Or is that a weird low-fat addition? Anyway I removed the pineapple chunks, I guess if I was making it again I would add a little more sugar to make up for the change. However the buttercream topping added enough sugar for me.
These muffins were quick to make and tasty, definitely worth making again!
Welcome to CoffeeMuffins! A blog that started out about two of my favourite (unhealthy) things has become rather more balanced, and I try to post just as many healthy meals as cakes.
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I love carrot cake! And pineapple is not the norm….it must be some sort of filler in the low-fat version. Did you use the whole-wheat flour the recipe called for? How did that work out?
I didn’t use whole wheat flour, I just used normal all purpose, since that was all I had in the house. I think I removed all the healthy additions to these muffins! Oops. :)
I’ve seen pineapple in lots of carrot cake recipes (also coconut in many, but not all). I’m guessing that it helps with moisture as well as sweetness, but I’m glad that yours turned out well even without it. I’d definitely prefer no pineapple.
Hm, I don’t know about that pineapple either. I’m not really crazy about it. Sometimes I put in small chunks of orange or tangerine for some extra sweetness and succulence. Definitely worth the try.
Denise @ Femita … Creative With Carrots- 5 Recipes To Get You Started