Irene's Carrot and AppleSauce Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 362.3
- Total Fat: 11.5 g
- Cholesterol: 121.4 mg
- Sodium: 376.2 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 4.5 g
- Protein: 8.8 g
View full nutritional breakdown of Irene's Carrot and AppleSauce Breakfast Muffins calories by ingredient
Introduction
To save 30 calories and 3 grams of fat per muffin, use 1 cup of egg substitute in place fo the 4 eggs. To save 30 calories and 3 grams of fat per muffin, use 1 cup of egg substitute in place fo the 4 eggs.Number of Servings: 7
Ingredients
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Whole Wheat Flour, 1 cup
All-Purpose White Flour, 1 cup
Canola Oil, .25 cup
Applesauce, unsweetened, .75 cup
Baking Soda, 1 tsp
Egg, fresh, 4 large
Oats, .25 cup
Baking Powder, 2 tsp
Nutmeg, ground, 1 tsp
Carrots, raw, 1 cup, grated
Brown Sugar, .75 cup, packed
Cinnamon, ground, 2 tsp
Vanilla, 1 tsp
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, oats baking powder, baking soda, nutmeg, and cinnamon. In a separate bowl, combine eggs, vanilla, applesauce, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes.
Serve with light fruit jam.
Number of Servings: 7
Recipe submitted by SparkPeople user .
In a large bowl, sift together flour, oats baking powder, baking soda, nutmeg, and cinnamon. In a separate bowl, combine eggs, vanilla, applesauce, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes.
Serve with light fruit jam.
Number of Servings: 7
Recipe submitted by SparkPeople user .