Carrot muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 175.8
- Total Fat: 9.6 g
- Cholesterol: 0.9 mg
- Sodium: 235.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.3 g
- Protein: 5.3 g
View full nutritional breakdown of Carrot muffins calories by ingredient
Introduction
Lower glycemic load muffins Lower glycemic load muffinsNumber of Servings: 12
Ingredients
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1 cup whole wheat flour
½ cup wheat bran
½ cup ground flaxseed
¼ cup Splenda
2 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
¼ tsp salt
1 cup buttermilk
½ cup liquid egg
¼ cup canola oil
1 tsp vanilla
1 ½ cup finely grated carrot
½ cup raisins, softened in hot water for 10 minutes and drained
1/3 cup chopped pecans
Directions
1.Preheat oven to 375. Line 12 muffin tins with paper or foil liners.
2.In large bowl, combine flour, wheat bran, flaxseed, Splenda, baking powder, baking soda, cinnamon, ginger and salt. In small bowl, whisk together buttermilk, egg, oil and vanilla. Stir in carrot, raisins and pecans. Add flour mixture and stir just until combined.
3.Divide batter among muffin tins. Bake for 20 to 25 minutes or until tester inserted in centre of muffin comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user TRACHNURSE.
