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Carrot-Ginger Breakfast Muffins

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Submitted by fenlandmr

YIELD

1 dozen muffins

PREP

20 min

COOK

15 min

READY

45 min

Ingredients

1 1
X X SAFFLOWER OIL
to coat muffin tin *
2 473
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML HERBAL SALT SUBSTITUTE *
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML CINNAMON
2 1E+1
TEASPOONS ML GINGER ROOT
grated
½ 118
CUP ML YOGURT
nonfat, or buttermilk
¼ 59
CUP ML SAFFLOWER OIL
¼ 59
CUP ML MAPLE SYRUP
¼ 59
CUP ML HONEY
light
3 3
LARGE LARGE EGGS
2 473
CUPS ML 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 Arrow up button

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 582 30% 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?
Trans-fat Free, Good source of fiber
 
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