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Carrot Muffins
 

March 7th 2011

Contributed by:

Jamie Geller

Carrot Muffins
 

 

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Recipe

Carrot Muffins

For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.

Times

  • Prep Time : 8 min min
  • Cook Time : 20 - 25 min
  • Ready Time : 28 min

Servings

12 muffins

Ingredients

  • 1/2 (10-ounce) package shredded carrots
  • 1 (4-ounce) jar carrot baby food
  • 1 teaspoon baking powder
  • 1 cup flour
  • 2 eggs
  • 1 teaspoon lemon juice
  • 3/4 cup canola oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 teaspoon salt

Directions

Preparation

  1. Preheat oven to 350 degrees F.
  2. Line cupcake tins with paper holders.
  3. In a large bowl, place all ingredients and mix well to combine.
  4. Spoon mixture evenly into cupcake holders and bake for 20 to 25 minutes.
  5. Allow to cool slightly and serve warm or at room temperature.

Tips

For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.

About Jamie Geller

avatar

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

One Response to Carrot Muffins

  1. avatar says: Sizzling

    Jamie gr8 recipe & no margarine!? Perfect…
    Thanks Loads😝

    Reply

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