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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 71g Recipe makes 12 muffins) The following items or measurements are not included below: Splenda brown sugar blend |
||
| Calories 240 | ||
| Calories from Fat 151 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.8g | 25% | |
| Saturated Fat 9.2g | 46% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 338mg | 14% | |
| Potassium 127mg | 3% | |
| Total Carbohydrate 19.0g | 6% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1.4g | ||
| Protein 4.2g | 8% | |
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Delicious Diabetic Carrot Cake Muffins
By: Redneck Epicurean
Mar 22, 2006
These carrot cakes make a great lunch box treat or snack for diabetics. The only "sugar" is a light dusting of powdered sugar, which could be left off. If you choose to make them "non-diabetic", frost with cream cheese icing.
12 muffins
Ingredients
- 2 cups self-rising flour
- 1 egg
- 1 teaspoon cinnamon
- 3/4 cup sour cream
- 1/4 cup Splenda brown sugar blend (see note at bottom)
- 1/2 cup butter, melted
- 3/4 cup pureed carrot (I use canned)
- 1/3 cup unsweetened crushed canned pineapple, drained
- 1 teaspoon vanilla
- 1/2 cup walnuts, chopped
- 1/2 cup unsweetened dried shredded coconut
Directions
1
NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.2
Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.3
Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.4
Add the dry ingredients and stir just until blended.5
Fold in the nuts and coconut.6
Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.7
Cool in pan for 15 minutes, then transfer to a wire rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Fruit > Nuts > Coconut
- Main Ingredient > Fruit > Tropical > Pineapple
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Brunch
- Occasion > To Go... > Brown Bag
Featured Reviews for This Recipe
From: PjD#2
On Jun 1, 2007
I would have rated this higher, but really it is my fault because I did not have the proper ingredients. I did not use pineapple and used all-purpose flour instead of self-rising. Also my carrots were a little too chunky and were not pureed right. (Blenders are not good at it, unless it is just my blender...) I will definately make these again, and hopefully they will turn out better for me.
From: BLUE ROSE
On May 26, 2007
I chose to make these for our Zaar World Tour - Gardening Challenge. I can see me making these again and again. No need to change a thing or to add butter to them when done. We all like them just the way they were. Excellant!
From: PaulaG
On Sep 23, 2006
The combination of pineapple with the carrots provides these with extra moistness. I was able to reduce the fat by using plain yogurt in place of the sour cream. Also, 1/2 cup of butter is a lot for my dietary needs. I used 1/4 cup of butter with 1/2 cup applesauce. These are delicious and really do not need the sprinkling of powdered sugar.
From: Barb Gertz
On Mar 25, 2006
Yummy Muffins, I made them just like the recipe stated, next time I am going to add more cinnamon. That is our personal taste. I used my home canned carrots and pureed them with the hand blender. The muffins raised up nicely & the texture is great. My DH is a diabetic, he really enjoys having goodies like these. Thank you very much for posting this recipe.
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