Garden herb muffins
12 Servings
Ingredients
| Quantity | 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 |
Directions
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.