Low-Fat Carrot Cupcakes

Yield: 12 servings ( Serving Size: 1 Cupcake )
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Ingredients

  • 1 1/2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) ground ginger
  • 1 large egg
  • 2 tablespoon(s) vegetable oil
  • 1/4 cup(s) raisins
  • 1/4 cup(s) chopped walnuts
  • 1/2 cup(s) low-fat milk
  • One 8 ounce(s) can crushed pineapple
  • 1 1/2 cup(s) grated carrots
  • 1/4 cup(s) brown sugar

Preparation

  1. Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
  2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger in a large bowl. Mix well.
  3. In a separate bowl combine the remaining ingredients. Stir until combined.
  4. Add the wet ingredients to the dry ingredients. Stir to blend.
  5. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
September 2012

This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.

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