Have you ever longed to eat cake for breakfast? Or joked about carrot cake being good for you because, hey, it’s got carrots in it?
Well, these muffins may be just what you’ve been looking for. Traditional carrot cake gets about half of its calories from fat — and about one-third of that fat is artery-clogging saturated fat.
So we’ve lightened it up.
We traded the oil called for in many carrot cake recipes for pumpkin puree and pineapple. They contain fiber and nutrients like vitamin A, and the sweetness of both allowed us to cut the sugar.
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We also used a mix of white whole-wheat flour, which adds extra fiber and nutrients, and cake flour, which is more finely milled than all-purpose flour and gives a fluffy, airy texture to baked goods. White whole-wheat flour is milled from the hard white-wheat berry, as opposed to the hard red-wheat berries that are typically used for all-purpose flour or most whole-wheat flours. This type of flour still contains the whole-wheat berry (the endosperm, plus the bran and germ that are not in all-purpose flour), but it has a sweeter, milder flavor. It's also lighter in color than traditional whole-wheat flour.
Today's muffins are perfect for an on-the-go breakfast, brunch or afternoon snack. You’re going to want to give them a try.
Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health System. For more recipes and health information, visit henryford.com/blog and for questions about today’s recipe email HenryFordLiveWell@hfhs.org.
Carrot Cake Muffins
Makes: 12 muffins / Prep time: 20 minutes / Total time: 1 hour
Vegetable oil cooking spray
¾ cup white whole-wheat flour
1 cup cake flour
⅔ cup granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 can (8 ounces) crushed pineapple in juice
¼ cup pureed pumpkin
2 large eggs
1 teaspoon vanilla extract
1 ½ cups shredded carrots
¼ cup chopped walnuts
½ cup golden raisins
Preheat the oven to 350 degrees.
Spray a 12-cup muffin pan with vegetable oil cooking spray. In a large bowl, combine white whole-wheat flour and cake flour, sugar, baking soda, cinnamon and salt. Make a well in center of mixture.
In a separate bowl, whisk together pineapple, pumpkin, eggs and vanilla. Add pineapple mixture to well of the flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, walnuts, and raisins.
Spoon batter into muffin pan, evenly distributing it between the 12 muffin cups. Bake for 22 to 25 minutes or until a wooden pick inserted in the muffin center comes out clean. Remove from oven. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.
From Henry Ford LiveWell.
Nutritional information per serving.
171 calories (14% from fat), 2.5 grams fat (0.5 grams sat. fat, 0 grams trans fat), 35 grams carbohydrates, 4 grams protein, 280 mg sodium, 36 mg cholesterol, 21 mg calcium, 2.5 grams fiber. Food exchanges: 2 starch, ½ fruit, ½ fat
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