Chipper Carrot CupcakesFrom jo_jo_ba 7 years ago
- 2 1/2 tbsp ground flaxseed shopping list
- 1/3 cup boiling water shopping list
- 1 cup whole wheat flour shopping list
- 2 cups flour shopping list
- 1 tsp salt shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp baking powder shopping list
- 1 tbsp ground cinnamon shopping list
- 1 egg shopping list
- 2/3 cup white sugar shopping list
- 1/2 cup brown sugar, packed shopping list
- 2/3 cup canola oil shopping list
- 1 1/2 tbsp vanilla shopping list
- 3 cups grated carrot shopping list
- 2/3 cup mini chocolate chips shopping list
How to make it
- 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.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
These look great and I appreciate the calorie count!misslizzi in Philadelphia loved it
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