Healthy Blueberry-Carrot Muffins | Recipe Cart
Healthy Blueberry-Carrot Muffins from Food Network Kitchen | Whole Wheat Flour, Lowfat Milk, Coconut Oil | Perfectly Crisp & Moist | Recipe Cart
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Cooking tools:
- Muffin tin
- Cooling rack
- Cupcake liner
- Oven
- Mixing bowl
- Fork
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Plate
Ingredients
- Cooking spray
- 1 1/2 cups blueberries
- 2 cups whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup 2-percent lowfat milk
- 1/2 cup melted virgin or extra-virgin coconut oil
- 1/2 cup packed light-brown sugar
- 2 medium carrots, shredded and squeezed dried
- 2 large eggs
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 tablespoon turbinado sugar
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