Carrot Muffins. First Lady recipe make over
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 Cup Whole Wheat White Flour1 tsp Baking Soda1/2 tsp Cinnamon 1/2 tsp salt1/2 cup Splenda Brown Sugar Baking Blend1/4 cup fat free greek yogurt1/2 cup unsweetened applesauce2 large eggs1 tsp Real Vanilla Extract1 1/2 cup grated carrot
Preheat oven to 350.
Line a 12 tin muffin tin with paper liners or spray well with cooking spray.
Grate carrot and set aside.
In one bowl mix flour, soda, cinnamon, and salt together. Set aside.
In a separate bowl mix together Splenda Brown Sugar Blend, yogurt, egg, applesauce and vanilla.
Add dry ingredients mixing until incorporated. Fold in carrots.
Spoon batter into muffin papers and bake 18-20 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PJNSGRL78.
Line a 12 tin muffin tin with paper liners or spray well with cooking spray.
Grate carrot and set aside.
In one bowl mix flour, soda, cinnamon, and salt together. Set aside.
In a separate bowl mix together Splenda Brown Sugar Blend, yogurt, egg, applesauce and vanilla.
Add dry ingredients mixing until incorporated. Fold in carrots.
Spoon batter into muffin papers and bake 18-20 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PJNSGRL78.
Nutritional Info Amount Per Serving
- Calories: 91.0
- Total Fat: 1.0 g
- Cholesterol: 31.3 mg
- Sodium: 225.0 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.5 g
- Protein: 3.0 g
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