From the Cook
From the Cook
From the Cook
1/4
Low-Calorie Carrot Muffins
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Instructions
1
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Preheat oven to 180°C fan-forced (200°C conventional). Line a muffin tin with paper or silicone muffin cups. Peel or wash the carrots and grate them finely.
2
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Separate the eggs. Beat the egg whites in a bowl or measuring cup until stiff peaks form.
3
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In a mixing bowl, combine egg yolks, carrots, yogurt, flour, baking powder, sugar (or alternative), spices, orange zest, vanilla extract, and milk until a smooth batter forms. Then, gently fold in the beaten egg whites.
4
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Divide the batter evenly among the muffin cups and bake for 20 minutes. The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan.
5
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Mix all the frosting ingredients until smooth. Spread the frosting onto the muffins using a spoon.
6
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Tip: If not all muffins will be eaten at once, it's best to store the frosting and muffins separately in the refrigerator and top the muffins with the cream cheese frosting before eating.
My Calorie Intake
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Tips & Tricks (5)
- Moisture Master 💧Grate carrots finely and squeeze out excess moisture to prevent soggy muffins and maintain a perfect light texture.
- Flour Power 🌾When measuring whole wheat flour, gently spoon it into the measuring cup and level off to avoid dense, dry muffins.
- Zest Technique 🍊Use a microplane grater for orange zest to capture only the fragrant outer layer without the bitter white pith.
- Cream Cheese Frosting Hack 🧀Ensure cream cheese is at room temperature and sift powdered sugar to create a smooth, lump-free frosting.
- Cooling Wisdom 🧊Let muffins cool completely in the tin for 10 minutes before transferring to a wire rack to prevent structural breakdown.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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