Was Low Fat Carrot Muffins

Mike says I'm really into testing out all my new bakeware lately, but this one was really inspired by the fact that I had leftover carrots in the house that I didn't know what to use them for so I decided to make a low-fat carrot cake muffin recipe I found. They were very easy to make, the hardest part was squeezing the water out of the pineapple and carrots, which my finger nails turned orange because of.

The muffins turned out pretty good, although I think next time if I made them I would do the half whole wheat flour, half white, I did all whole wheat. I also called this post "was" low fat because Mike pointed out that we had a ton of cream cheese icing left from the red velvet cake I made for his birthday. That was probably a bad discovery to make because let me tell you the icing tastes fantastic on these formally low fat muffins!

ps... I never realized how hard it really is to take good pictures of food, mine def need some work!

Low-Fat Carrot Cake Muffins
Source: Food.com

Ingredients
1 1/2 cups whole wheat flour ( or use half white and whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2-3/4 cup brown sugar ( or to taste, or can use brown sugar Splenda)
1 eggs, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup nonfat milk ( or use low-fat milk)
1 (8 ounce) cans crushed pineapple, well drained
1 1/2 cups grated carrots ( squeeze out some of the moisture with hands)
1/2 cup raisins

Directions
Set oven to 350 degrees.
Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.