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Carrot Pecan Muffins

chef.tim.lee's picture
Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Sweetened applesauce 1 Cup (16 tbs)
  Firmly packed light brown sugar 1⁄2 Cup (8 tbs)
  Margarine 1⁄3 Cup (5.33 tbs), melted (Fleischmann'S)
  Egg beaters 1⁄4 Cup (4 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Pecan halves 1⁄2 Cup (8 tbs), divided
  Powdered sugar glaze 2 Tablespoon
Directions

In small bowl, combine flour, baking soda, cinnamon and nutmeg; set aside.
In large bowl, combine applesauce, brown sugar, margarine and Egg Beaters.
Stir in flour mixture, carrots and 1/3 cup pecans just until moistened.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Bake at 350°F for 20 to 25 minutes or until lightly browned.
Cool on wire rack.
Drizzle tops of muffins with Powdered Sugar Glaze; sprinkle with remaining pecans.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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