Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1014
Calories
44g
Protein
35g
Fat
130g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Kupcakes:
- 1 cup flour
- 1 tsp. baking soda
- 1/4 cooking oil
- 1 cup shredded carrots
- 1 tsp vanilla
- 1/3 cup honey
- 1 egg
- Frosting:
- 1/2 cup peanut butter
- 1/3 cup honey
- 1/4 cup sour cream
- =
Directions
1
Mix the dry and wet ingredients separately, and combine quickly (dunno why the directions said that).
2
It makes like a pastry batter, so you need to fill up the muffin tins with about 2 1/2 tablespoons of the batter.
3
Bake at 350 degrees F for 30 minutes.
4
Mix together and frost the kupcakes when they have cooled.
5
(Measurements are pretty accurate, I did this one on my own and mixed it up to the consistency I like.)
Recipe sourced from
fandom