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Carrot Muffins With Currants

Diet.Guru's picture
  Cooking spray 1
  Atkins quick quisine bake mix 1 Cup (16 tbs)
  Whole-wheat flour 1 Cup (16 tbs)
  Baking powder 1 1⁄4 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar substitute 1 1⁄2 Cup (24 tbs)
  Eggs 4 Large
  Sour cream 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Carrot 1 Medium, peeled and grated to make 3/4 cup
  Dried currants 3 Tablespoon

1. Move a rack to the middle of the oven and heat to 350°F. Spray a 12-cup muffin tin with cooking spray.
2. Whisk together bake mix, flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and sugar substitute in a medium bowl; make a well in the center. Lightly beat eggs in another bowl, then whisk in sour cream and oil until combined; stir in carrot and currants. Pour into well in dry ingredients, mixing until just blended.
3. Scoop 1/3 cup batter into each muffin cup, filling it approximately two-thirds full. Bake until a toothpick inserted in one of the center muffins comes out clean, 20 to 22 minutes. Cool in pan for a few minutes so they will be easier to remove. Serve hot.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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