Sweet Corn Muffins

Sweet Corn Muffins

makes 5

1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1/4 cup sugar substitute
1/2 teaspoon salt
1 teaspoon baking powder
2 large egg whites
1/8 cup unsweetened applesauce
2 teaspoons unsweetened applesauce
1/2 cup 1% milk

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Per Serving (excluding unknown items): 131 Calories; trace Fat (3.4% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 365mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Carrot Muffins

I took a recipe and modified it a bit to make it healthy, and these turned out WONDERFUL.



Servings: 21
Points per serving: 2

Carrot Muffins

Serving Size : 21

385 grams shredded carrots (about 4 or 5 carrots shredded, 3.5 cups)
1 cups warm water
1 cup unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 cup canola oil
3/4 cup unsweetened applesauce
1/3 cup brown sugar blend, packed (Splenda)
1 tablespoon brown sugar blend, packed (Splenda)
8 large egg whites, whole
1 cup fiber One® cereal

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Pre-heat oven to 350. Let 1 cup fiber one soak in one cup of warm water.

In a large bowl, sift together flours, baking powder, baking soda, salt and spice.

In mixer bowl combine eggs, oil, applesauce, brown sugar and beat well. Add Flour and Fiber one, and mix until just moistened. Fold in carrots.

Divide into greased muffin tin and bake for 25 minutes at 350.

Per Serving (excluding unknown items): 104 Calories; 3g Fat (24.0% calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.