Carrot-pecan Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Breads, Breakfast, Healthy and | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Golden Raisins |
| 1/4 | c | Orange Juice |
| 3/4 | c | Rye Flour |
| 3/4 | c | Wheat Flour, Whole-Grain |
| 3/4 | c | Cornmeal |
| 2 | t | Baking Powder |
| 1 | t | Baking Soda |
| 1/2 | t | Salt |
| 1 | c | Yogurt, Skim Milk |
| 2 | T | Dark Brown Sugar |
| 1 | Egg | |
| 1 | Egg White | |
| 1 1/2 | c | Carrots, shredded |
| 2 | T | Pecans, coarsely chopped |
INSTRUCTIONS
Preheat oven to 400 degrees. Prepare muffin tins with Pam or liners. In small bowl soak raisins in orange juice for 15 minutes. Meanwhile in large bowl, stir together the rye flower, whole wheat flour, corn meal, baking powder, baking soda, and salt. Make a well in the center. In small bowl stir together the yogurt, sugar, egg and egg white until blended. Stir in the carrots, raisins and juice just until combined. Pour into dry ingredients until just combined. Do not overmix. Spoon 1/4 cup batter into each muffin cup and sprinkle with nuts. Bake 18-20 minutes until golden and toothpick comes out clean. Recipe by: Weight Watchers Posted to MC-Recipe Digest V1 #831 by slhire@juno.com (Sandra L Hire) on Oct 8, 1997
A Message from our Provider:
“You’re never too young for God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 111
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 15.9mg
Sodium: 324.3mg
Potassium: 211.3mg
Carbohydrates: 20.8g
Fiber: 2.1g
Sugar: 7.5g
Protein: 4g