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Carrot-Ginger Breakfast Muffins

 

20

Yield

1

dozen muffins

Prep

20

min

Cook

15

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 x safflower oil
to coat muffin tin
*
2 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon herbal salt substitute
*
½ teaspoon nutmeg
½ teaspoon cinnamon
2 teaspoons ginger root
grated
½ cup yogurt
nonfat, or buttermilk
¼ cup safflower oil
¼ cup maple syrup
¼ cup honey
light
3 large eggs
2 cups carrots
grated

Directions

Preheat oven to 400℉ (200℃).

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 ¼ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 58230% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 163mg 54%
Sodium 247mg 10%
Total Carbohydrate 31g 31%
Dietary Fiber 3g 12%
Sugars g
Protein 24g
Vitamin A 189% Vitamin C 6%
Calcium 17% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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