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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Carrot Cake Muffin Cookies

 
One serving costs about $0.12

$0.12 per serving

24 people like this recipe

24 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

64 easter,vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:4%

Spoonacular Score: 4%

 

One serving contains 43 calories, 1g of protein, and 1g of fat. This recipe serves 64 and costs 12 cents per serving. A mixture of ground cinnamon, flour, ground ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A few people made this recipe, and 24 would say it hit the spot. It can be enjoyed any time, but it is especially good for Easter. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so super. Try Single-Serving Microwave Carrot Cake Muffin, Whole Wheat Carrot Muffin, and Carrot Muffin Recipe for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps baking soda
baking soda
0.5 cups
0.5 cups brown sugar
brown sugar
4 Tbsps
4 Tbsps butter
butter
1 cup
1 cup carrots
carrots
1
1  egg
egg
1 tsp
1 tsp ground cinnamon
ground cinnamon
1 tsp
1 tsp ground ginger
ground ginger
0.5 cups
0.5 cups maple syrup
maple syrup
0.75 cups
0.75 cups raisin
raisin
0.5 tsps
0.5 tsps salt
salt
0.5 Tbsps
0.5 Tbsps turbinado sugar
turbinado sugar
0.25 cups
0.25 cups unsweetened applesauce
unsweetened applesauce
1 tsp
1 tsp vanilla extract
vanilla extract
1.5 cups
1.5 cups white whole wheat flour
white whole wheat flour
1 cup
1 cup whole wheat pastry flour
whole wheat pastry flour
0.5 tsps baking soda
0.5 tsps
baking soda
0.5 cups brown sugar
0.5 cups
brown sugar
4 Tbsps butter
4 Tbsps
butter
1 cup carrots
1 cup
carrots
1  egg
1
egg
1 tsp ground cinnamon
1 tsp
ground cinnamon
1 tsp ground ginger
1 tsp
ground ginger
0.5 cups maple syrup
0.5 cups
maple syrup
0.75 cups raisin
0.75 cups
raisin
0.5 tsps salt
0.5 tsps
salt
0.5 Tbsps turbinado sugar
0.5 Tbsps
turbinado sugar
0.25 cups unsweetened applesauce
0.25 cups
unsweetened applesauce
1 tsp vanilla extract
1 tsp
vanilla extract
1.5 cups white whole wheat flour
1.5 cups
white whole wheat flour
1 cup whole wheat pastry flour
1 cup
whole wheat pastry flour

Equipment

hand mixer
hand mixer
baking sheet
baking sheet
wire rack
wire rack
bowl
bowl
oven
oven
hand mixer
hand mixer
baking sheet
baking sheet
wire rack
wire rack
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 350
  2. In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds.
  3. Add brown sugar, maple syrup, baking soda, cinnamon, ginger and salt. Beat until combined.
  4. Beat in egg, applesauce and vanilla. Beat in as much flour as you can with mixer. Stir in remaining flour, carrots, raisins, walnuts just until combined.
  5. Drop by slightly rounded teaspoons 2 apart onto an ungreased cookie sheet. Sprinkle with Turbinado sugar. Bake 8 10 minutes or until edges are firm. Transfer to a wire rack: cool.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.12
Ingredient
½ cups brown sugar
4 tablespoons butter
1 cup carrots
1 egg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ cups maple syrup
¾ cups raisin
½ Tbsps turbinado sugar
¼ cups unsweetened applesauce
1 teaspoon vanilla extract
1.5 cups white whole wheat flour
1 cup whole wheat pastry flour
Price
$0.35
$0.48
$0.22
$0.24
$0.11
$0.22
$4.09
$0.74
$0.05
$0.19
$0.30
$0.38
$0.29
$7.67

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
43 Calories
0.79g Protein
0.89g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
43
2%

Fat
0.89g
1%

  Saturated Fat
0.48g
3%

Carbohydrates
8g
3%

  Sugar
3g
4%

Cholesterol
4mg
1%

Sodium
36mg
2%

Get Enough Of These
Protein
0.79g
2%

Manganese
0.16mg
8%

Vitamin A
360IU
7%

Fiber
0.69g
3%

Vitamin B2
0.04mg
3%

Selenium
1µg
2%

Iron
0.22mg
1%

Potassium
40mg
1%

Magnesium
4mg
1%

Phosphorus
10mg
1%

covered percent of daily need

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