Fatfree Carrot Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 2 eggs
- 1/2 c sugar
- 1/2 ts salt
- 1 ts vanilla
- 1/2 ts baking powder
- 1 ts baking soda
- 1 ts ground cinnamon
- 2 1/4 c flour
- 1 1/2 c carrots shredded
- 1/2 c raisins, dark
- 1/2 c applesauce, unsweetened
- 1/4 ts ground ginger
- 1/3 c brown sugar
- 8 oz nonfat yogurt, vanilla
- Carbohydrate 71.9057622916667 g
- Cholesterol 176.623333333333 mg
- Fat 4.57577895833333 g
- Fiber 2.09361041912809 g
- Protein 9.50971 g
- Saturated Fat 1.37581416666667 g
- Serving Size 1 1 Serving (172g)
- Sodium 213.5675 mg
- Sugar 69.8121518725386 g
- Trans Fat 0.840317333333334 g
- Calories 361 calories
From: Naralon Thorn <nthorn@wwdc.com> Date: Sat, 06 Jul 1996 00:26:25 -0400 Recipe By: Recipe from Good Housekeeping 1. Preheat oven to 350 degrees. Spray muffin pan with nonstick spray. 2. Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger. 3. In a separate bowl combine carrots, yogurt, eggs, applesauce, raisins, brown sugar and vanilla. 4. Combine both mixtures just until flour is moistened. 5. Spoon into pans, and bake 30 mins. or until they test done (dry in center). 6. Sprinkle with powdered sugar if desired. (I did not) Per serving: 182.6 Calories; 1.0g Fat (5.1% calories from fat); 4.7g Protein 39.9g Carbohydrate; 30mg Cholesterol; 240mg Sodium If you are not concerned about salt intake - I would use 1 whole tsp - but it tastes good with only 1/2 teaspoon. Digest eat-lf.v096.n090 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
