Carrot-pecan muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Golden Raisins |
| ¼ | cup | Orange Juice |
| ¾ | cup | Rye Flour |
| ¾ | cup | Wheat Flour; Whole-Grain |
| ¾ | cup | Cornmeal |
| 2 | teaspoons | Baking Powder |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| 1 | cup | Yogurt; Skim Milk |
| 2 | tablespoons | Dark Brown Sugar |
| 1 | large | Egg |
| 1 | large | Egg White |
| 1½ | cup | Carrots; shredded |
| 2 | tablespoons | Pecans; coarsely chopped |
Directions
Preheat oven to 400 degrees. Prepare muffin tins with Pam or liners. In small bowl soak raisins in orange juice for 15 minutes. Meanwhile in large bowl, stir together the rye flower, whole wheat flour, corn meal, baking powder, baking soda, and salt. Make a well in the center.
In small bowl stir together the yogurt, sugar, egg and egg white until blended. Stir in the carrots, raisins and juice just until combined. Pour into dry ingredients until just combined. Do not overmix.
Spoon ¼ cup batter into each muffin cup and sprinkle with nuts. Bake 18-20 minutes until golden and toothpick comes out clean.
Recipe by: Weight Watchers
Posted to MC-Recipe Digest V1 #831 by slhire@... (Sandra L Hire) on Oct 8, 1997