Carrot Muffins (no Fat)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 2 | Servings | |
INGREDIENTS
| 1 1/2 | c | Carrots, grated |
| 1 | t | Cinnamon |
| 1/8 | t | Cloves |
| 1 | t | Orange peel |
| 2 | Eggs | |
| 4 | T | Raisins |
| 1 | t | Vanilla |
| 6 | T | Flour |
| 1 | t | Baking Powder |
| 2/3 | c | Powdered milk |
| 1 | Amount of brown sugar Twin | |
| to equal 20 tsp. sugar |
INSTRUCTIONS
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat recipe. Can substitute Egg Beaters for the eggs and use Equal instead of Sweet and Low. Freeze well. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: 192.5mg
Sodium: 422.4mg
Potassium: 666.5mg
Carbohydrates: 48g
Fiber: 4.7g
Sugar: 20.2g
Protein: 12.9g