Easy Breakfast Carrot Muffins
Easy Breakfast Carrot Muffins recipe
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
carrots
grated |
|
| 1 | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves
|
|
| 1 | teaspoon |
orange zest
|
|
| 2 | large |
eggs
|
|
| 4 | tablespoons |
raisins, seedless
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ⅔ | cup |
milk, skim, (non fat) powder
|
|
|
sugar substitute
to equal 20 tsp sugar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
carrots
grated |
|
| 5 | ml |
cinnamon
|
|
| 0.6 | ml |
cloves
|
|
| 5 | ml |
orange zest
|
|
| 2 | large |
eggs
|
|
| 6E+1 | ml |
raisins, seedless
|
|
| 5 | ml |
vanilla extract
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 158 | ml |
milk, skim, (non fat) powder
|
|
| 1 | x |
sugar substitute
to equal 20 tsp sugar |
* |
Directions
Mix all ingredients.
Spray muffin tin with oil.
Divide equally.
Bake at 350℉ (180℃). for 25 minutes.
