Whole wheat carrot muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Whole wheat flour |
| ¼ | cup | All purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | Eggs | |
| 1 | cup | Lowfat yogurt or skim milk |
| 2 | tablespoons | Molasses |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Carrots; shredded |
Directions
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