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Southwestern Carrot Muffins

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    25 minutes

Ingredients

1/2 cup agave syrup
2 eggs
1 lime (both zest and juice)
1 lb. carrots, grated (about 3 cups)
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cayenne
6 Tbsp. pine nuts, divided
Southwestern Carrot Muffins

Directions

1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray, or line with paper muffin cups.
2. In a large bowl, use an electric mixer on medium-high speed to mix the oil, agave syrup, and eggs until well incorporated. Grate the zest from the lime and add, then cut lime in half, squeeze the juice (there should be 2 to 3 Tbsp.), and add. Mix well. Add the carrots and mix to combine thoroughly.
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cayenne. Add to the carrot mixture and mix until just combined. Stir in 1/4 cup of the pine nuts. Divide the batter among the muffin cups. Sprinkle about 1/2 tsp. of the remaining pine nuts on the surface of each muffin.
4. Bake until a tester comes out clean and the tops are slightly domed, 20 to 25 minutes. After 5 minutes, transfer muffins to a wire rack. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, March - April 2011

Nutrition

Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 250 kcal (13%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 1 g (5%)
Cholesterol 30 mg (10%)
Sodium 290 mg (12%)
Total Carbohydrates 30 g (10%)
Dietary Fiber 2 g (8%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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