Recipe

Chipper Carrot Cupcakes Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 2 months ago When I saw this recipe for zucchini cupcakes at Blake Bakes (http://www.blakebakes.com/200 8/09/donna-bakeschocolate- chip-zucchini-cupcakes/) I knew I would have to make it! A quick consultation with The Other Half proved it. But could it be done ... More Prep:20m Cook:22m Servings:24	Jo_jo_ba
	carroty chocolatey spicy carroty healthy tangy sweet sweet caramelly flaxy dairyfree vegetarian lactosefree

Does this look good? Yeah! / Nope

Fans

misslizzi

Ingredients

2 1/2 tbsp ground flaxseed

1/3 cup boiling water

1 cup whole wheat flour

2 cups flour

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tbsp ground cinnamon

1 egg

2/3 cup white sugar

1/2 cup brown sugar, packed

2/3 cup canola oil

1 1/2 tbsp vanilla

3 cups grated carrot

2/3 cup mini chocolate chips

Directions

Preheat oven to 350 F, and grease 24 muffin cups.

Mix together flaxseed and water, let stand 15 minutes.

Combine flours, salt, baking soda, baking powder and cinnamon. Set aside.

In a large mixing bowl, beat egg, flax mixture and sugars together.

Add oil, vanilla and carrots and blend well, scraping bowl occasionally.

Add 1/2 the flour mixture and mix on low speed.

Scrape down the bowl, and add the remaining flour.

Beat just until blended.

Fold in chocolate chips.

Fill prepared muffin cups 3/4 full.

Bake at 350 degrees for 20-22 minutes

Let sit on cooling racks for 5 minutes before removing cupcakes from pans.

Cool completely before frosting if desired.

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Comments

jo_jo_ba 1 year, 2 months ago said:
Amount Per Serving
Calories: 181.9
Total Fat: 8.2 g
Cholesterol: 8.9 mg
Sodium: 14.9 mg
Total Carbs: 26.2 g
Dietary Fiber: 1.8 g
Protein: 2.5 g

misslizzi 1 year, 1 month ago said:
These look great and I appreciate the calorie count!

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