Carrot Muffins #2
| 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.
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Nutrition (calculated from recipe ingredients)
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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