Yield: 1 Servings
|1¼ cup||Whole wheat flour|
|¼ cup||All purpose flour|
|2 teaspoons||Baking powder|
|1 cup||Lowfat yogurt or skim milk|
|1 tablespoon||Vegetable oil|
|½ cup||Carrots; shredded|
I got this recipe from mymenus.com tonight..and am making them tomorrow morning for breakfast. I sure hope they are as good as they look!! Prep: 10 min, Cook: 15 min.
Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Beat eggs with a fork in another bowl, then beat in next 3 ingredients. Stir in carrots. Add liquid to the dry mixture and stir until just moistened. Spoon batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm.
This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12.
Per serving: calories 96, fat 2.5g, 23% calories from fat, cholesterol 36mg, protein 4.1g, carbohydrates 14.9g, fiber 1.8g, sodium 71mg.
Posted to EAT-LF Digest by MOOSE10475@... on Feb 20, 1998