Carrot muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.Preheat oven to 375. Line 12 muffin tins with paper or foil liners.
2.In large bowl, combine flour, wheat bran, flaxseed, Splenda, baking powder, baking soda, cinnamon, ginger and salt. In small bowl, whisk together buttermilk, egg, oil and vanilla. Stir in carrot, raisins and pecans. Add flour mixture and stir just until combined.
3.Divide batter among muffin tins. Bake for 20 to 25 minutes or until tester inserted in centre of muffin comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user TRACHNURSE.
1 cup whole wheat flour½ cup wheat bran½ cup ground flaxseed¼ cup Splenda2 tsp baking powder½ tsp baking soda2 tsp cinnamon1 tsp ground ginger¼ tsp salt1 cup buttermilk½ cup liquid egg¼ cup canola oil1 tsp vanilla1 ½ cup finely grated carrot½ cup raisins, softened in hot water for 10 minutes and drained 1/3 cup chopped pecans
1.Preheat oven to 375. Line 12 muffin tins with paper or foil liners.
2.In large bowl, combine flour, wheat bran, flaxseed, Splenda, baking powder, baking soda, cinnamon, ginger and salt. In small bowl, whisk together buttermilk, egg, oil and vanilla. Stir in carrot, raisins and pecans. Add flour mixture and stir just until combined.
3.Divide batter among muffin tins. Bake for 20 to 25 minutes or until tester inserted in centre of muffin comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user TRACHNURSE.
Nutritional Info Amount Per Serving
- Calories: 175.8
- Total Fat: 9.6 g
- Cholesterol: 0.9 mg
- Sodium: 235.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.3 g
- Protein: 5.3 g