Carrot Muffins
Serves 12
Keep a batch of these in your freezer for a great accompaniment to salads or as a breakfast treat. For easier preparation, look for shredded carrots in the produce area of your grocery store.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 18 packets Equal® sweetener*
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups grated carrots (4 medium)
- 1/2 cup raisins OR currants
- 1 egg
- 2 egg whites
- 3/4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 2 tablespoons finely chopped pecans OR walnuts, optional
- Substitute 3/4 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 375°F. Line 12 muffin cups with paper-liners; set aside.
- Whisk flours, Equal, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots and raisins.
- Whisk egg, egg whites, fruit puree, oil and vanilla in a small bowl. Stir into dry ingredients until just moistened. Spoon batter into prepared muffin cups filling 3/4 full. Sprinkle with nuts, if desired.
- Bake 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutrition Information (per serving)
- Calories: 137
- Protein: 4 g
- Carbohydrates: 21 g
- Fat: 4 g
- Cholesterol: 16 mg
- Sodium: 273 mg
Exchanges
- Starch - 1
- Fat - 3/4
- Vegetable - 1/4
