Orange And Carrot Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 12 | Muffins | |
INGREDIENTS
| 1 | c | Buttermilk |
| 1 | Beaten egg | |
| 1/3 | c | Melted butter |
| 1 | t | Vanilla |
| 1 | c | Whole wheat or plain flour |
| 1 | t | Baking soda |
| 1 | c | Quick cooking oats |
| 1/2 | c | Brown sugar |
| 1 | c | Finely shredded carrot |
| Grated rind of 1 orange | ||
| 2 | t | Baking powder |
| 1 | t | Salt |
INSTRUCTIONS
1997 Preheat oven to 375 degrees. Prepare pans. Pour buttermilk over oats in a bowl. Add beaten egg, melted butter, sugar, vanilla and rind and mix thoroughly. Combine dry ingredients and add to wet mix until just combined. If desired, raisins may be added at this point. Spoon into pans and bake for 15 to 20 minutes or until done. Formatted on September 3, 1996 by Jamie Calton Posted to MM-Recipes Digest V4 #318 by "Robert Ellis" <rpearson@snowcrest.net> on Dec 7,
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 29.9mg
Sodium: 417.4mg
Potassium: 119.1mg
Carbohydrates: 16.5g
Fiber: <1g
Sugar: 11g
Protein: 2.3g