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
- - - - - - - - - - - - - - - - - - -
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.
4 comments:
Those look good...I love carrots cooked in breads.
21 servings? do they make muffin tins with 21 cups? sounds good though!
OOOOOOOOH!!! Those look SOO good. They will be next in my baking adventures!!
You have some yummy looking recipes. I have to question the 'healthiness' though because Splenda and the aspartame in Fiber One is anything but.
Both are foreign chemicals and aspartame is a neurotoxin.
Post a Comment