Carrot Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 178.9
- Total Fat: 4.2 g
- Cholesterol: 10.9 mg
- Sodium: 138.9 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.2 g
- Protein: 4.8 g
View full nutritional breakdown of Carrot Muffins calories by ingredient
Introduction
When juicing, I use the pulp from my veggies and fruits in muffins, cake and breads. When juicing, I use the pulp from my veggies and fruits in muffins, cake and breads.Number of Servings: 12
Ingredients
-
1 c. shredded carrots,
1 c. plus 2 tbsp. whole wheat flour,
1 c. plus 2 tbsp. all purpose flour,
1 1/4 tsp. baking powder
3/4 c. raisins,
1/3 c. brown sugar, firmly packed
1/2 c. egg substitute
1 c. skim milk
1/4 c. butter, melted
Directions
12 servings
preheat oven to 350 degree. Spray muffin cups with non-stick cooking spray. In large bowl, combine dry ingredients and raisins. In a smaller bowl, combine remaining ingredients. Add to dry mixture, mixing with fork til just combined. Spoon into prepared muffin cups. Bake for 20 - 25 minutes depending on oven, until toothpick inserted comes out clean. Let stand for 5 minutes. Remove from pan and cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user DEBSDELITE.
preheat oven to 350 degree. Spray muffin cups with non-stick cooking spray. In large bowl, combine dry ingredients and raisins. In a smaller bowl, combine remaining ingredients. Add to dry mixture, mixing with fork til just combined. Spoon into prepared muffin cups. Bake for 20 - 25 minutes depending on oven, until toothpick inserted comes out clean. Let stand for 5 minutes. Remove from pan and cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user DEBSDELITE.