Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole wheat flour1/2 cup wheat bran1/2 cup ground flaxseed1/4 cups Splenda2 tsp baking powder1/2 tsp baking soda2 tsp ground cinnamon1 tsp ground ginger1/4 tsp salt1 cup buttermilk1/2 cup liquid egg1/4 canola oil1 tsp vanilla1 1/2 cups finely grated carrot1/3 cup chopped pecans
Preheat oven to 375F. Line a 12 cup muffin tin with paper or foil liners.
In a large bowl, combine flour, bran, flaxseed, Splenda, baking powder, baking soda, cinnamon, ginger and salt.
In a small bowl, whisk together buttermilk, kiquid egg. oil and vanilla. Stir into flour mixture, add carrot and pecan. Stir until combined.
Divide batter among muffin cups, Bake for 20-25 minutes or until tester inserted in centre of muffin comes out clean.
Make 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user LAURIEHAMILTON.
In a large bowl, combine flour, bran, flaxseed, Splenda, baking powder, baking soda, cinnamon, ginger and salt.
In a small bowl, whisk together buttermilk, kiquid egg. oil and vanilla. Stir into flour mixture, add carrot and pecan. Stir until combined.
Divide batter among muffin cups, Bake for 20-25 minutes or until tester inserted in centre of muffin comes out clean.
Make 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user LAURIEHAMILTON.
Nutritional Info Amount Per Serving
- Calories: 189.8
- Total Fat: 13.8 g
- Cholesterol: 0.8 mg
- Sodium: 308.3 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.9 g
- Protein: 4.0 g
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