Try this Fatfree Carrot Muffins recipe
- Carbohydrate 71.9057622916667 g
- Cholesterol 176.623333333333 mg
- Fat 4.57577895833333 g
- Fiber 2.09361041912809 g
- Protein 9.50971 g
- Saturated Fat 1.37581416666667 g
- Serving Size 1 1 Serving (172g)
- Sodium 213.5675 mg
- Sugar 69.8121518725386 g
- Trans Fat 0.840317333333334 g
- Calories 361 calories
Step-by-step
- Preheat oven to 350 degrees. Spray muffin pan with nonstick spray.
- Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger.
- In a separate bowl combine carrots, yogurt, eggs, applesauce, raisins, brown sugar and vanilla.
- Combine both mixtures just until flour is moistened.
- Spoon into pans, and bake 30 mins. or until they test done (dry in center).
- Sprinkle with powdered sugar if desired. (I did not)
When baking fatfree carrot muffins, thirty minutes in the oven is the critical window where structure sets or fails. Without added fats to coat flour proteins and slow gluten development, oil-free baked goods dry out rapidly once moisture evaporates. Standard time guidelines serve only as estimates because oven hot spots vary widely.
Assessing doneness requires physical observation rather than guesswork. Insert a wooden toothpick directly into the center of the thickest muffin. Resistance should feel minimal, and the withdrawal must show no wet batter adhering to the wood. Moist crumbs are acceptable, but liquid streaks indicate the starches have not fully gelatinized. Alternatively, press the top surface firmly with a fingertip. The crumb must spring back completely instead of leaving an indentation.
Standard muffin tins require paper liners or a thorough coating of nonstick spray to prevent sticking, since the zero-fat batter lacks natural release agents. Silicone pans work as an effective alternative without greasing, though heat transfer changes slightly and may require an extra two minutes of baking time.
