These versatile muffins can be part of your breakfast or taste great with your favorite salad. Add convenience by buying shredded carrots in the product section at the grocery store.
Makes 12 muffins
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) whole wheat flour
18 packets Pure Via
1 tablespoon (15 mL) ground cinnamon
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) grated carrots
3/4 cup (175 mL) unsweetened applesauce
3 tablespoons (45 mL) canola oil
2 egg whites
1 Tablespoon (15 mL) vanilla extract
1/2 cup raisins, optional
2 Tablespoons (30 mL) chopped nuts, optional
Preheat oven to 375°F (190°C). Line 12 muffin cups (2 1/2 inches [6.5cm] in diameter) with paper liners; set aside.
Nutritional information (per serving)
Combine dry ingredients in mixing bowl. Stir in carrots. Combine liquid ingredients in separate bowl. Add liquid to dry ingredients, stirring until all ingredients are moistened. Stir in raisins, if desired.
Spoon batter evenly into muffin cups. Sprinkle with nuts, if desired. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Carefully remove and cool on wire rack. Serve warm or at room temperature.
Calories 131; Protein 4g: Carbohydrates 20g; Fat 4g; Cholesterol 16mg; Sodium 273mg
Starch – 1; Fat – 1/2
Calorie Reduction: 55%
Carbohydrate Reduction: 33%