Whole Wheat Carrot Muffins Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Whole wheat flour,
1/4 cup: All purpose flour,
2 tsp: Baking powder,
1/4 tsp: Salt,
2: Eggs,
1 cup: Lowfat yogurt or skim milk,
2 tbsp: Molasses,
1 tbsp: Vegetable oil,
1/2 cup: Carrots, shredded
Directions:
I got this recipe from mymenus.com tonight..and am making them tomorrow
morning for breakfast. I sure hope they are as good as they look!!
Prep: 10 min, Cook: 15 min.
Preheat oven to 375
F. Combine first 4 ingredients in a bowl. Beat eggs
with a fork in another bowl, then beat in next 3 ingredients. Stir in
carrots. Add liquid to the dry mixture and stir until just moistened. Spoon
batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm.
This recipe serves 12 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 12.
Per serving: calories 96, fat 2.5g, 23% calories from fat, cholesterol
36mg, protein 4.1g, carbohydrates 14.9g, fiber 1.8g, sodium 71mg.
Posted to EAT-LF Digest by MOOSE10475@aol.com on Feb 20, 1998
Source from luhu.jp
morning for breakfast. I sure hope they are as good as they look!!
Prep: 10 min, Cook: 15 min.
Preheat oven to 375
F. Combine first 4 ingredients in a bowl. Beat eggs
with a fork in another bowl, then beat in next 3 ingredients. Stir in
carrots. Add liquid to the dry mixture and stir until just moistened. Spoon
batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm.
This recipe serves 12 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 12.
Per serving: calories 96, fat 2.5g, 23% calories from fat, cholesterol
36mg, protein 4.1g, carbohydrates 14.9g, fiber 1.8g, sodium 71mg.
Posted to EAT-LF Digest by MOOSE10475@aol.com on Feb 20, 1998
Source from luhu.jp
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