Low Fat Carrot Muffins

Ingredients for Low Fat Carrot Muffins
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2-3/4 cup brown sugar,
1 egg, slightly beaten
3 Tbsp. oil
2 tsp. vanilla
1/2 cup non-fat or low-fat milk
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots
1/2 cup raisins (optional)
1/2 cup walnuts (optional)

How to prepare Low Fat Carrot Muffins
Preheat oven to 350° F. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together the flour, baking soda, baking powder, spices and brown sugar.
In a small bowl whisk together the egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix just until combined.
Don’t overmix,or you’ll end up with not so soft muffins.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes or until the toothpick comes out clean.

Make sure to make some Low Fat Carrot Muffins.