Carrot Cake Muffin Cookies
Carrot Cake Muffin Cookies might be just the dessert you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 47 calories, 1g of protein, and 2g of fat per serving. This recipe serves 64 and costs 9 cents per serving. 24 people were glad they tried this recipe. If you have vanillan extract, ground ginger, turbinado sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Easter will be even more special with this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe
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.
- 6
Sprinkle with Turbinado sugar.
- 7
Bake 8 10 minutes or until edges are firm.
- 8
Transfer to a wire rack: cool.
Recipe from foodista.com
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Ingredients (16)
- •1/2 cup butter, soften (I used brumble & brown)
- •1/2 cup brown sugar (they said 1 cup)
- •1 Tbsp. maple syrup
- •2 tsp. baking soda
- •1 tsp. ground cinnamon
- •1 tsp. ground ginger
- •1/4 tsp. salt
- •1 egg or substitute
- •1/4 cup unsweetened applesauce
- •1 tsp. vanilla extract
- •1 cup whole wheat pastry flour
- •1 cup white whole wheat flour
- •1 cup finely shredded carrots (about 2 medium)
- •3/4 cup raisin
- •1/2 cup chopped walnuts (recipe calls for 3/4 cup, but I only had half, add more)
- •1/2 Tbsp Turbinado Sugar