Garden herb muffins

Yield: 12 Servings

Measure Ingredient
2 cups All-purpose flour
1 tablespoon Granulated sugar
2 teaspoons Baking powder
1 teaspoon Garlic powder
1 teaspoon Dry mustard
½ teaspoon Salt
2 Egg whites, lightly beaten
1 cup Skim milk
½ cup Grated carrots
¼ cup Chopped green onions
2 tablespoons Olive oil
2 tablespoons Nonfat plain yogurt

Preheat oven to 375=B0F.

Into a large bowl, sift together the flour and the next six dry ingredients. In a small mixing bowl, combine the egg and the rest of the ingredients. Blend the egg mixture gently into the flour mixture.

Coat muffin pan with cooking spray. Spoon batter into muffin cups.

Bake 18-20 minutes.

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