Ingredients
2 Cups whole Wheat Flour
1 1/2 Cup Cane sugar
1 Medium Carrot Shredded
3 Tsp Baking Powder
1/2 Tsp Salt
3/4- 1 Cup Milk
1/3 Cup Vegetable oil
1 Egg
2 Tsp Pumpkin Spice
1/2 Cup Walnuts
Method
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flours, sugar, baking powder, pumpkin spice and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add the shredded carrot. Add dry ingredients all at once; stir till dry ingredients are moistened and pouring consistency.
Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 1 minute before removing from pan. Serve warm or at room temperature.
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