CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Grains | Bread | 12 | Servings |
INGREDIENTS
3 | Eggs | |
1/2 | c | Sugar |
1/2 | c | Oil |
1 | c | Plain yoghurt |
1 | c | Grated carrot |
1/2 | c | Chopped walnuts |
3 | c | Self-raising flour |
1/2 | t | Baking soda |
1 | t | Cinnamon |
INSTRUCTIONS
Preheat oven to 400øF, prepare pans. Beat together the eggs, sugar, oil & yoghurt. Add the carrot & walnuts. Fold in the previously combined dry mix. Place in muffin pans & bake for 20-25 mins. Makes 12. Variations: Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix. Increase the cinnamon to 2 tsps. Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup crushed pineapple. 1/2 cup currants may be added to the wet mix if desired. Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame seeds & 1/2 cup sultanas (golden raisins). Zucchini: Substitute grated raw zucchini for grated carrot in any of the above recipes. Add 1 tsp of vanilla essence to the wet mix. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 167
Calories From Fat: 118
Total Fat: 13.5g
Cholesterol: 46.5mg
Sodium: 76.7mg
Potassium: 69.2mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 8.9g
Protein: 2.4g