whole wheat/carrot muffins
(1 rating)
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This recipe is from a close friend, I know through my church group. Her name is Teala Wilson. Our families love them so I'll bet you will too! Especially if you are wanting to use more whole wheat in your diet!
(1 rating)
yield
serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For whole wheat/carrot muffins
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2 cwhole wheat
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2 ccarrots, grated
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1 cpecans, chopped
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2 ccanola oil
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1/2 choney
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6eggs
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1 tsppure vanilla extract
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1 tspscant baking soda
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2 Tbspground nutmeg
How To Make whole wheat/carrot muffins
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1Prepare nuts and carrots, set aside. Preheat oven to 350 degrees. Separate all 6 eggs. In a large bowl combine flour, nutmeg and baking soda, set aside.
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2Beat egg whites until stiff, set aside. Mix dry ingredients in with the oil mixture. Add carrots and nuts. Then gently fold in egg whites. Pour into greased or vegetable sprayed (use butter flavored)muffin cups. Her mom says she even greases the paper muffin cup liners, as it makes them come off easier, without taking the whole muffin with them!
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3Bake at 350 degrees for 20-30 minutes. Let cool or eat warm with butter or frost as cupcakes! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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