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Ingredient
Carrot Mini Muffins
Introduce
Chef :
HMontanile'sCarrot Mini Muffins
I absolutely love a great carrot cake - the aromatic spices, signature moistness and nutty crunch is a dream! So for that reason, I opted to create a recipe for for my mini muffins. Less fat, less calories, less indulgence! Enjoy! Go to a www.awineryreview.com for more of my recipes.
Ingredient
Food ration :
6-8 servingsCooking time :
60 mins
3
eggs
2 cups
shredded carrots
1 cup
cane sugar
1/2 cup
dry measure coconut oil (melted)
1/2 tsp
sea salt
1 cup
flour
1/4 Tsp
baking powder
1 Tbs
vanilla
1 Tbs
cinnamon
Cooking instructions
* Step 1
Preheat oven to 350 degrees.
Lightly grease your mini muffin pan with butter & a dusting of flour
* Step 2
Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy.
* Step 3
Add in sugar, melted coconut oil & vanilla. Beat until blended.
* Step 4
Spoon your mixture into your muffin pan and place in the oven. Bake 45-55 minutes.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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