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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 130.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 119.2 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.3 g

View full nutritional breakdown of whole grain Carrot/pumpkin muffins calories by ingredient
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whole grain Carrot/pumpkin muffins

Submitted by: SPRINKLE65

Introduction

altered a receipe for carrot cake, substituted whole grains for plain flour and the pumpkin replaces the eggs and oil. I have useda boxed carot cake mix and just added the pumpkin, and it was tastey but who wants imitation carrots? altered a receipe for carrot cake, substituted whole grains for plain flour and the pumpkin replaces the eggs and oil. I have useda boxed carot cake mix and just added the pumpkin, and it was tastey but who wants imitation carrots?
Number of Servings: 18

Ingredients

    2 Cups whole wheat Flour,
    1/2 C. Quaker Oat Bran Cereal,
    Carrots, raw, 6 shredded
    1 tsp Baking Powder
    1 tsp Baking Soda
    1 15 oz can Libby's 100% pure Pumpkin
    1 C. Granulated Sugar,
    1/4 Splenda Brown Sugar Blend, or just use brown sugar
    6 oz Yogurt, plain, skim milk,

Directions

preheat oven to 350.

combine pumpkin, and yogurt in mixing bowl.

combine all the dry ingredients in a medium bowl toss carrots in to coat with the flour mixtrue to prevent ensure even mixing of the carrots. combine with wet ingredients.

divide batter evenly among 18 regular muffin tins.

bake at 350 for 20-25 min or until a cakes test done. let cool in pans abut ten min then remove and cool completly on wire rack. wrap individually, eat within a couples days or freeze and thaw as needed.

makes 18 servings.

Number of Servings: 18

Recipe submitted by SparkPeople user SPRINKLE65.





TAGS:  Snacks |

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