Whole Wheat/Wheat Germ Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole wheat flour1 cup raw wheat germ1/2 cup Truvia4 tsp baking powder 1 tsp cinnamon1 tsp nutmeg1/2 tsp salt1 egg3/4 cup milk1/3 cup unsweetened applesauce1/2 cup raisins1/2 cup chopped walnuts1/2 cup shredded carrots
Preheat oven to 350 degrees.
Stir together dry ingredients in a large bowl. In a different bowl mix together egg, milk, and applesauce, then add to the dry ingredients and mix lightly. Gently fold in raisins, walnuts, and carrots.
Spray a muffin tin with non-stick cooking spray, and fill cups about 2/3- 3/4 full. Bake at 350 degrees for 20- 25 minutes, or until edges are brown and muffin tops bounce back when pressed lightly.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ABICRAFT.
Stir together dry ingredients in a large bowl. In a different bowl mix together egg, milk, and applesauce, then add to the dry ingredients and mix lightly. Gently fold in raisins, walnuts, and carrots.
Spray a muffin tin with non-stick cooking spray, and fill cups about 2/3- 3/4 full. Bake at 350 degrees for 20- 25 minutes, or until edges are brown and muffin tops bounce back when pressed lightly.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ABICRAFT.
Nutritional Info Amount Per Serving
- Calories: 140.8
- Total Fat: 5.2 g
- Cholesterol: 20.8 mg
- Sodium: 20.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.2 g
- Protein: 5.8 g
Member Reviews