Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 116.7
- Total Fat: 5.1 g
- Cholesterol: 24.1 mg
- Sodium: 77.9 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.0 g
View full nutritional breakdown of Breakfast Muffins calories by ingredient
Introduction
Whole wheat muffins with carrots, raisins, walnuts and coconut. Whole wheat muffins with carrots, raisins, walnuts and coconut.Number of Servings: 45
Ingredients
-
unsalted butter, softened, 0.25 c.
apple sauce, 0.25 cup
packed brown sugar, 1 cup
eggs, 4
light sour cream, 1 cup
plain low fat yogurt, 1 cup
shredded carrots, 2 cups
shredded coconut, 1 cup
raisins, 1 cup
whole wheat flour, 3 cups
2 tsp baking soda
2 tsp ground cinnamon
chopped walnuts, 1 cup
Directions
Makes about 45 medium sized muffins.
In large mixing bowl, cream butter, brown sugar, and apple sauce.
Add eggs, sour cream and yogurt. Beat well.
Combine baking soda, cinnamon, and flour. Stir into egg mixture just until moistened.
Fold in nuts.
Fill greased muffin pans or foil muffin cups 3/4 full. Bake at 375 degrees for 22-26 minutes, or until a toothpick inserted into center comes out clean.
Number of Servings: 45
Recipe submitted by SparkPeople user CAMPER917.
In large mixing bowl, cream butter, brown sugar, and apple sauce.
Add eggs, sour cream and yogurt. Beat well.
Combine baking soda, cinnamon, and flour. Stir into egg mixture just until moistened.
Fold in nuts.
Fill greased muffin pans or foil muffin cups 3/4 full. Bake at 375 degrees for 22-26 minutes, or until a toothpick inserted into center comes out clean.
Number of Servings: 45
Recipe submitted by SparkPeople user CAMPER917.
Member Ratings For This Recipe
-
MYFITASS
-
BOOGAL85
-
TERRJADE04