Whole wheat carrot muffins

Yield: 1 Servings

Measure 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

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

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