Light Carrot Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 116.3
- Total Fat: 3.6 g
- Cholesterol: 0.2 mg
- Sodium: 154.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.1 g
- Protein: 2.5 g
View full nutritional breakdown of Light Carrot Muffins calories by ingredient
Submitted by: MARIADELAO
Number of Servings: 24
Ingredients
-
2 cups whole wheat flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
4 egg whites (I used regular egg beaters 'cause I didn't have any real eggs to separate)
1/4 cup canola oil
3/4 cup low-fat buttermilk (used buttermilk powder with dry ingredients and water with wet ingredients)
3/4 cup sugar
1/4 cup honey
2 tsp. vanilla
2 cups grated carrots
1 apple, grated
1/2 cup raisins
1/4 cup chopped nuts, toasted (I didn't toast them)
Directions
Preheat oven to 350F. Spray 24 muffin cups with nonstick spray or use
paper liners. Set aside.
Combine flour, baking soda, salt and cinnamon, and stir to mix. Set
aside.
In large bowl, lightly beat egg whites with a fork; add oil,
buttermilk, sugar, honey, and vanilla. Beat lightly to combine. Add
carrots, apple, raisins and nuts. Stir to combine.
Add flour mixture to carrot mixture and stir just until moistened. do
not overmix. Fill muffin cups 3/4 full. Bake 15 to 18 minutes, or
until top of muffin springs back when you touch it lightly.
Number of Servings: 24
Recipe submitted by SparkPeople user MARIADELAO.
paper liners. Set aside.
Combine flour, baking soda, salt and cinnamon, and stir to mix. Set
aside.
In large bowl, lightly beat egg whites with a fork; add oil,
buttermilk, sugar, honey, and vanilla. Beat lightly to combine. Add
carrots, apple, raisins and nuts. Stir to combine.
Add flour mixture to carrot mixture and stir just until moistened. do
not overmix. Fill muffin cups 3/4 full. Bake 15 to 18 minutes, or
until top of muffin springs back when you touch it lightly.
Number of Servings: 24
Recipe submitted by SparkPeople user MARIADELAO.
Rate This Recipe
Member Ratings For This Recipe
-
Just made these and they are delicious. My only question is, should there be baking powder added to make them rise a bit more? - 5/3/10
Reply from MARIADELAO (5/4/10)
baking soda is the leavening agent of choice with acidic ingredients such as buttermilk
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