| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Whole wheat flour |
| 1/4 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
c |
Lowfat yogurt or skim milk |
| 2 |
tb |
Molasses |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Carrots; shredded |
INSTRUCTIONS
I got this recipe from mymenus.com tonight..and am making them tomorrow
morning for breakfast. I sure hope they are as good as they look!!
Prep: 10 min, Cook: 15 min.
Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Beat eggs
with a fork in another bowl, then beat in next 3 ingredients. Stir in
carrots. Add liquid to the dry mixture and stir until just moistened. Spoon
batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm.
This recipe serves 12 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 12.
Per serving: calories 96, fat 2.5g, 23% calories from fat, cholesterol
36mg, protein 4.1g, carbohydrates 14.9g, fiber 1.8g, sodium 71mg.
Posted to EAT-LF Digest by MOOSE10475@aol.com on Feb 20, 1998
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