Carrot Muffins. First Lady recipe make over

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Carrot Muffins. First Lady recipe make over calories by ingredient


Introduction

This is a makeover of Mrs. Bush's Carrot muffins. A healthier option. I love these on Christmas morning with a slice of healthier breakfast casserole. The whole wheat white flour has a lighter texture with all the health benefits of whole wheat. This is a makeover of Mrs. Bush's Carrot muffins. A healthier option. I love these on Christmas morning with a slice of healthier breakfast casserole. The whole wheat white flour has a lighter texture with all the health benefits of whole wheat.
Number of Servings: 12

Ingredients

    1 Cup Whole Wheat White Flour
    1 tsp Baking Soda
    1/2 tsp Cinnamon
    1/2 tsp salt
    1/2 cup Splenda Brown Sugar Baking Blend
    1/4 cup fat free greek yogurt
    1/2 cup unsweetened applesauce
    2 large eggs
    1 tsp Real Vanilla Extract
    1 1/2 cup grated carrot

Directions

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.