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Easy Breakfast Carrot Muffins

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Submitted by Happiness5

Easy Breakfast Carrot Muffins recipe

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

1 ½ 355
CUPS ML CARROTS
grated
1 5
TEASPOON ML CINNAMON
⅛ 0.6
TEASPOON ML CLOVES
1 5
TEASPOON ML ORANGE ZEST
2 2
LARGE LARGE EGGS
4 6E+1
TABLESPOONS ML RAISINS, SEEDLESS
1 5
TEASPOON ML VANILLA EXTRACT
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML BAKING POWDER
⅔ 158
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 171 15% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 128mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 18g
Vitamin A 141% • Vitamin C 7%
Calcium 20% • Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
 
Save time with Baked Breakfast from your Freezer
Save time with Baked Breakfast from your Freezer
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