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 earns a spoonacular score of 10%, which is improvable. If you like this recipe, you might also like recipes such as Single-Serving Microwave Carrot Cake Muffin, Single-Serving Microwave Carrot Cake Muffin, and Carrot-cake Cookies.
Ingredients
butter, soften (I used brumble & brown)
1/2 cup butter, soften (I used brumble & brown)
brown sugar (they said 1 cup)
1/2 cup brown sugar (they said 1 cup)
maple syrup
1 Tbsp. maple syrup
baking soda
2 tsp. baking soda
ground cinnamon
1 tsp. ground cinnamon
ground ginger
1 tsp. ground ginger
salt
1/4 tsp. salt
egg or substitute
1 egg or substitute
unsweetened applesauce
1/4 cup unsweetened applesauce
vanilla extract
1 tsp. vanilla extract
whole wheat pastry flour
1 cup whole wheat pastry flour
white whole wheat flour
1 cup white whole wheat flour
finely shredded carrots (about 2 medium)
1 cup finely shredded carrots (about 2 medium)
raisin
3/4 cup raisin
chopped walnuts (recipe calls for 3/4 cup, but I only had half, add more)
1/2 cup chopped walnuts (recipe calls for 3/4 cup, but I only had half, add more)
Turbinado Sugar
1/2 Tbsp Turbinado Sugar