Carot, Apple, Ginger Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 88.7
- Total Fat: 2.8 g
- Cholesterol: 9.4 mg
- Sodium: 170.0 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.2 g
- Protein: 1.9 g
View full nutritional breakdown of Carot, Apple, Ginger Muffins calories by ingredient
Introduction
Delicious, nutritious, and convenient, I make these or some variation at least 3 times a week, my family love them!! Delicious, nutritious, and convenient, I make these or some variation at least 3 times a week, my family love them!!Number of Servings: 24
Ingredients
-
* *Whole Wheat Flour, 1 cup
* *Wheat flour, white, all-purpose, enriched, calcium-fortified, 1 cup
* Baking Powder, 3 tsp
* Salt, 1 tsp
* Granulated Sugar, .5 cup
* Milk, 1%, 1 cup
* Egg, fresh, 1 large
* *Canola Oil, .25 cup
* Vanilla Extract, 1 ts
* Cinnamon, ground, 1 tsp
* Apples, fresh, 1 large , grated
* Carrots, raw, 1.5 cup, grated
* Ginger Root, 2 tsp, grated
Directions
Preheat your oven to 400 degrees,, spray 2 muffin pans with nonstick spray or place muffin tins within the pan.
Put grated apples, ginger, and carrots in a large bowl, add all of the dry ingredient to the same bowl, mix till evenly dispersed.
In a smaller bowl, mix all of the wet ingredients, then add to the dry ingredients and mix well being careful not to overly beat.
With an ice cream scooper (gotta use it for something now!;) put even amounts in all of the cups, should be 24 half filled cups. Bake for 18-20 minutes depending on your oven, till just browned. Allow to cool slightly, but eat warm! The muffin recipe is my basic recipe, you can substitute with raisins, bananas, walnuts, blueberries, to make it savory, add onions, fresh dill and a little low fat cheddar cheese. These freeze well, or can be put in the fridge for a quick breakfast or snack.
Number of Servings: 24
Recipe submitted by SparkPeople user DENIMCHCOLATE.
Put grated apples, ginger, and carrots in a large bowl, add all of the dry ingredient to the same bowl, mix till evenly dispersed.
In a smaller bowl, mix all of the wet ingredients, then add to the dry ingredients and mix well being careful not to overly beat.
With an ice cream scooper (gotta use it for something now!;) put even amounts in all of the cups, should be 24 half filled cups. Bake for 18-20 minutes depending on your oven, till just browned. Allow to cool slightly, but eat warm! The muffin recipe is my basic recipe, you can substitute with raisins, bananas, walnuts, blueberries, to make it savory, add onions, fresh dill and a little low fat cheddar cheese. These freeze well, or can be put in the fridge for a quick breakfast or snack.
Number of Servings: 24
Recipe submitted by SparkPeople user DENIMCHCOLATE.
Member Ratings For This Recipe
-
CD5880656
