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Carrot Muffins

Carrot Muffins

Carrots add moisture and a little vitamin A to these tender, flavorful muffins.

Prep Time: 15 minutes

Total Time: 35 minutes

Servings: 12


  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon allspice
  • 2 cups Kellogg's® Special K® Cereal Original Buy Now
  • 1/4 cup firmly packed brown sugar
  • 1 cup lowfat buttermilk
  • 2 egg whites
  • 2 tablespoons canola or corn oil
  • 1 cup shredded carrots


1. In medium mixing bowl stir together flour, baking powder, baking soda, and
allspice. Set aside.

2. Measure KELLOGG'S SPECIAL K cereal, sugar, and buttermilk into large mixing
bowl. Stir to combine. Let stand 5 minutes to soften. Stir in egg whites,
oil, and carrots.

3. Add flour mixture, stirring only until combined. Spoon batter evenly into
twelve 2-1/2-inch muffin pan cups coated with cooking spray.

4. Bake at 400° F about 20 minutes or until lightly browned. Serve warm.

Nutrition Label