Pumpkin Carrot Muffins, lowfat

Name: Pumpkin Carrot Muffins, lowfat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 2 cups whole wheat flour; 1/2 tsp cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/8 teaspoon nutmeg; 2 tsp baking powder; 1 tsp baking soda; 1/4 tsp sea salt; 1/2 cup granulated fructose; 1/3 cup Greek-style lowfat vanilla yogurt; 1/4 cup agave syrup; 1/4 cup maple syrup; 1 15-oz can pumpkin; 2 eggs; 2 egg whites; 2 carrots shredded

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 12

Ingredients

2 cups whole wheat flour1/2 tsp cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground cloves1/8 teaspoon nutmeg2 tsp baking powder1 tsp baking soda1/4 tsp sea salt1/2 cup granulated fructose1/3 cup Greek-style lowfat vanilla yogurt1/4 cup agave syrup1/4 cup maple syrup1 15-oz can pumpkin2 eggs2 egg whites2 carrots, shredded

Directions

Preheat oven to 350˚. Grease muffin pan. In small bowl sift together flour, spices, baking powder, baking soda, and salt. In large bowl, beat eggs and egg whites together and then blend in rest of ingredients. Add dry ingredients and beat until well mixed. Spoon into muffin cups. Bake 30-35 minutes, or until knife inserted in center comes out clean.

Serving Size: Makes 12 standard-sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user DKDDM8.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 169.7
Total Fat: 1.4 g
Cholesterol: 31.5 mg
Sodium: 260.7 mg
Total Carbs: 37.7 g
Dietary Fiber: 3.8 g
Protein: 4.7 g

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