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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 133.9
  • Total Fat: 4.7 g
  • Cholesterol: 14.8 mg
  • Sodium: 320.5 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Carrot Cake Muffins calories by ingredient
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Carrot Cake Muffins

Submitted by: SHELLPRO

Introduction

* NOTE: THE ORIGINAL RECIPE CALLS FOR ONLY 1 C. OF GROUND FLAXSEED, WHICH I DID NOT HAVE. IF I HAD RESEARCHED THE EFFECTS OF FLAXSEED IN COOKING I WOULD HAVE KNOWN TO ADD OIL & POSSIBLY ADDITIONAL EGGS. THE MUFFINS TURNED OUT CRUMBLY & A LITTLE DOUGHY IN CONSISITENCY.

HERE'S WHAT I FOUND:
When mixed with water, ground flax seeds can be used as a substitute for eggs in baking. One tablespoon of flax mixed with three tablespoons of water is approximately equal to one egg.

There are many ways to eat flax. Flax seeds have a great nutty flavor, and can be mixed with a large variety of food. Flax oil is available in a variety of flavors and can be mixed with food. Ground flax can be sprinkled on yogurt or oatmeal in the morning, or mixed in with your pasta sauce later in the day.

Flax seeds and flax oil are available in most health food stores and can be ordered online. Flax oil needs to stay refrigerated so that it doesn't turn rancid. Make sure to introduce flax seeds slowly into your diet so that it doesn't cause diarrhea. Always have water when you eat flax seeds so that it doesn't cause "intestinal blockage"!!!!

Flax makes a great substitiute, when you ensure to grind the Flax from Seed as needed. It is a nutritional powerhouse. Here's how to incorporate flax into your diet in the reference listed-By E Harmon | Published 6/21/2007
* NOTE: THE ORIGINAL RECIPE CALLS FOR ONLY 1 C. OF GROUND FLAXSEED, WHICH I DID NOT HAVE. IF I HAD RESEARCHED THE EFFECTS OF FLAXSEED IN COOKING I WOULD HAVE KNOWN TO ADD OIL & POSSIBLY ADDITIONAL EGGS. THE MUFFINS TURNED OUT CRUMBLY & A LITTLE DOUGHY IN CONSISITENCY.

HERE'S WHAT I FOUND:
When mixed with water, ground flax seeds can be used as a substitute for eggs in baking. One tablespoon of flax mixed with three tablespoons of water is approximately equal to one egg.

There are many ways to eat flax. Flax seeds have a great nutty flavor, and can be mixed with a large variety of food. Flax oil is available in a variety of flavors and can be mixed with food. Ground flax can be sprinkled on yogurt or oatmeal in the morning, or mixed in with your pasta sauce later in the day.

Flax seeds and flax oil are available in most health food stores and can be ordered online. Flax oil needs to stay refrigerated so that it doesn't turn rancid. Make sure to introduce flax seeds slowly into your diet so that it doesn't cause diarrhea. Always have water when you eat flax seeds so that it doesn't cause "intestinal blockage"!!!!

Flax makes a great substitiute, when you ensure to grind the Flax from Seed as needed. It is a nutritional powerhouse. Here's how to incorporate flax into your diet in the reference listed-By E Harmon | Published 6/21/2007

Number of Servings: 15

Ingredients

    Ingredients:

    Apples, fresh, 2 cup, quartered or chopped
    Carrots, raw, 1 cup, chopped
    Walnuts, .50 cup, chopped
    *Whole Wheat Flour, 1 cup
    Nature's Path Smart Bran Cereal (2/3 c.), 1 serving (remove)
    Nature's Path Organic Flax+ Pumpkin Raisin Crunch, 3/4 c.
    Benefiber (2 tsp serving)
    Baking Soda, 2 tsp
    Baking Powder, 1 tsp
    Salt, .50 tsp
    Cinnamon, ground, 2 tbsp
    Sunflower Seeds, with salt added, .25 cup
    Kroger Sweet Acidophilus Lowfat Milk, 8 oz.
    Cider Vinegar, 1 tbsp
    Bown Sugar, .50 cup, unpacked

Directions

Mix all dry ingredients, omitting the fruit, vegetables & nuts. Set aside.

Prepair your fruits & vegetables, please! shredd if possible. This could ensure better consistency of the muffins. Toss all into the prepaired Buttermilk to soak. Mix all ingredients with the spices, sugars & remaining ingredients blending well by not over mixed. Place into pre-sprayed or oiled muffin paper in cupcake tins & bake at 350* for 30 minutes.

Number of Servings: 15

Recipe submitted by SparkPeople user SHELLPRO.






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