Carrot-Ginger Breakfast Muffins

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Time to Prepare this Recipe 45 minutes Prep: 20 minutes Cook: 15 minutes
Calories Per Serving and Nutrition Information 582 calories per serving view nutrition facts
# of servings this recipe makes 1 dozen muffins suggest servings
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Ingredients

1 x safflower oil to coat muffin tin
2 cups pastry flour, whole wheat
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon herbal salt substitute
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons ginger root grated
1/2 cup yogurt nonfat, or buttermilk
1/4 cup safflower oil
1/4 cup maple syrup
1/4 cup honey light
3 large eggs
2 cups carrot grated

Directions

Preheat oven to 400 degrees F.

Lightly oil a 12-hole muffin tin.

In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.

In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs.

Stir together contents of both bowls, then stir in carrots.

Spoon into muffin tins, filling about three quarters full Bake for 15 to 18 minutes. Remove from pan; let cool.

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Nutrition Facts

Serving Size 249g
Amount per Serving
Calories 582 30% of calories from fat
% Daily Value*
Total Fat 19.0g30%
 Saturated Fat 3.0g14%
 Trans Fat 0.0g
Cholesterol 163mg54%
Sodium 247mg10%
Total Carbohydrate 92.0g31%
 Dietary Fiber 3.0g12%
 Sugars 34.0g
Protein 12.0g24%
Vitamin A 189%  Vitamin C 6%
Calcium 17%  Iron 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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