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Carrot-Pumpkin Muffins Ingredients: 1-1/2 cup whole wheat flour 1-1/2 teaspoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon baking powder 1 egg or 1/4-cup fat free liquid egg substitute 1 cup canned pumpkin 3/4 cup honey 2 tablespoons applesauce 1 tablespoon olive oil 1 cup shredded carrots Directions Preheat the oven to 350-degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the flour, pumpkin pie spice, baking soda and baking powder. In a medium bowl, which the egg, pumpkin, honey, applesauce and oil until smooth. Add to the flour mixture and stir just until combined. Do not over-mix. Fold in the carrots. Spoon into the pan. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out almost clean. Remove from the pan and cool on a rack. Recipe makes 12 servings. Nutritional information per serving: Calories: 145 Protein: 3g Carbohydrates: 31g Fat: 2g Saturated Fat: 0 Cholesterol: 18mg Fiber: 3g Sodium: 93mg
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