Apple And Carrot Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Breads: qui, Eat-lf mail, Rave review, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 1/8 | c | Cake flour |
| 1 1/2 | T | Cake flour |
| 1/4 | t | Baking soda |
| 1 | Egg white | |
| 1/2 | c | Skim milk |
| 1/2 | T | Vinegar |
| 3/4 | c | Brown sugar |
| 3/4 | c | Apple, shredded |
| 1/4 | c | Carrot, shredded |
| 1/4 | c | Unsweetened applesauce |
| 1/2 | t | Vanilla |
| 1 | t | Cinnamon |
| 1 | ds | Ginger |
| 1 | ds | Cloves |
| 1 | ds | Nutmeg |
INSTRUCTIONS
Recipe by: Nicki Fritz <FRITZ@QHORSE.STX.COM> I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins that actually have the consistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried that in other muffin recipes, and still got that very rubbery consistency that lf-sweet things tend to have. [nf] Mix wet ingredients, and add dry. Stir until everything is moistened (these make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry. This was half of the original recipe, and made 9 average muffins. If I had a bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin. Posted to JEWISH-FOOD digest V96 #53 Date: Tue, 15 Oct 1996 23:03:58 -0800 From: "Jenny S. Johanssen" <johanssen@matnet.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 1457
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 2.5mg
Sodium: 496.7mg
Potassium: 1028.4mg
Carbohydrates: 340.4g
Fiber: 7.5g
Sugar: 201.5g
Protein: 23g