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Carrot Muffins
Low-Fat Muffins! |
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1 3/4 cups flour
3/4 cups sugar
1/2 cup oat bran
1 tsp. baking soda
1 tsp. allspice
1/4 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. vanilla extract
2 jars (6 oz each) pureed carrots (baby food type)
1/2 cup egg substitute (equals 2 eggs if you prefer)
1/2 cup unsweetened applesauce
1/2 cup seedless golden raisins
1/4 tsp. ground clove
1/4 tsp. ground ginger
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Preheat oven to 350 degrees. Spray muffin pan with non-stick butter flavor cooking spray. In a medium bowl, conbine flour, sugar, oat bran, baking soda, allspice, cinnamon, ground clove, ginger and baking powder. In a larger bowl, mix carrots, with remaining ingredients until well-blended. Stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into muffin tins. Bake for 30 minutes or until a toothpick inserted comes out clean. Makes 12 low fat muffins!
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Preparation Time: 30 minutes |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Nightshade
Oregon
United States |
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| This recipe has been viewed 10018 times. |
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