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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 362.3
  • Total Fat: 11.5 g
  • Cholesterol: 121.4 mg
  • Sodium: 376.2 mg
  • Total Carbs: 58.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 8.8 g

View full nutritional breakdown of Irene's Carrot and AppleSauce Breakfast Muffins calories by ingredient
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Irene's Carrot and AppleSauce Breakfast Muffins



Introduction

To save 30 calories and 3 grams of fat per muffin, use 1 cup of egg substitute in place fo the 4 eggs. To save 30 calories and 3 grams of fat per muffin, use 1 cup of egg substitute in place fo the 4 eggs.
Number of Servings: 7

Ingredients

    Whole Wheat Flour, 1 cup
    All-Purpose White Flour, 1 cup
    Canola Oil, .25 cup
    Applesauce, unsweetened, .75 cup
    Baking Soda, 1 tsp
    Egg, fresh, 4 large
    Oats, .25 cup
    Baking Powder, 2 tsp
    Nutmeg, ground, 1 tsp
    Carrots, raw, 1 cup, grated
    Brown Sugar, .75 cup, packed
    Cinnamon, ground, 2 tsp
    Vanilla, 1 tsp

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

In a large bowl, sift together flour, oats baking powder, baking soda, nutmeg, and cinnamon. In a separate bowl, combine eggs, vanilla, applesauce, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots.

Spoon into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes.

Serve with light fruit jam.

Number of Servings: 7

Recipe submitted by SparkPeople user .






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