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.
Directions
- Step 1 : Preheat oven to 350
- Step 2 : In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds.
- Step 3 : Add brown sugar, maple syrup, baking soda, cinnamon, ginger and salt. Beat until combined.
- Step 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.
- Step 5 : Drop by slightly rounded teaspoons 2 apart onto an ungreased cookie sheet.
- Step 6 : Sprinkle with Turbinado sugar.
- Step 7 : Bake 8 10 minutes or until edges are firm.
- Step 8 : Transfer to a wire rack: cool.
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Vegetarian
