Sunday Brunch: Julie Wheeler's carrot cake muffins with vanilla glaze

TULSA - Do you love carrot cake but hate the calories?  Here is a low fat carrot cake muffin recipe that is sure to please.

 

Minutes to Prepare: 10

Minutes to Cook: 22

Number of Servings: 24

 

Ingredients:

Muffin Ingredients:

  • 1 cup dry oatmeal, plain
  • 2 cups lowfat buttermilk
  • 1 cup white flour
  • 3/4 cups enriched wheat flour
  • 1/2 cup Splenda, Brown Sugar Blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg, ground
  • 1 teaspoon vanilla extract
  • 1/2 cup liquid egg substitute
  • 1 cup carrots, grated
  • 1/2 cup fresh pineapple, diced
  • 1/2 cup chopped pecans


Icing Ingredients:

  • 4 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar, unsifted

 

Directions

Soak Oatmeal in buttermilk overnight.

Combine remaining muffin ingredients and top with chopped pecans. Bake at 350 degrees for 20 minutes. Let Muffins cool.

Mix together icing ingredients until smooth and lightly coat each muffin.

Serving Size: 1 muffin

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