3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup chopped walnuts
1 1/4 cups carrots, peeled, finely shredded
1/4 cup canola oil
1 small container of baby food: prunes or prunes with apples
1 tsp vanilla
2/3 cup buttermilk
1/4 cup packed brown sugar
2/3 cup Splenda or sugar
1 tbsp powdered sugar
Preheat oven to 350 degrees F. Spray and flour or place paper liners in 12 muffin cups. In a medium bowl, combine first 8 ingredients (flour through carrots). In small bowl, whisk together the oil, baby food, vanilla, buttermilk, brown sugar and Splenda or sugar. Pour the oil mixture into the flour mixture and stir until combined. Spoon batter into muffin tins, filling 2/3 full. Bake for 16 to 18 minutes, or until center of cupcake springs back when touched. Remove from oven. Dust muffins with powdered sugar just prior to serving. Makes 12 servings.
Nutrition per serving: 161 calories (201 if using sugar), 7 grams fat (0.5 grams saturated), 21 grams carbohydrates (31 grams if using sugar), 2 grams fiber, 3.5 grams protein, 160 mg sodium