Carrot Cake Muffins
Easily turn these into cupcakes by topping with your favourite icing.
2 medium-sized carrots
1⁄3 cup oil
1⁄2 cup crushed pineapple
- Coarsely grate carrots; measure out 2 cups and set aside.
- Generously oil two Muffin Makers.
- In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrots. Divide batter evenly into pans.
- In two batches, microwave on high for 3 min. Rest in pan 5 min; invert onto Cooling Rack. Or, place Muffin Makers on Sheet Pan. Bake in preheated 375° F oven for 15–18 min, or until a toothpick comes out clean when inserted in the center. Cool in pan 10 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.
Per serving (1 muffin): Calories 140, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 17 g (Fibre 1 g, Sugars 10 g), Protein 3 g.
Looking for a great icing? Try Spiced Cream Cheese Icing—it has a warming note of cinnamon that goes well with the carrot cake.