Garden Herb Muffins
Yield
1 dozenPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
granulated |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
egg whites
lightly beaten |
*
|
| 1 | cup |
milk, skim
|
|
| ½ | cup |
carrots
grated |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
yogurt, non-fat
plain |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
granulated |
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 2 | each |
egg whites
lightly beaten |
*
|
| 237 | ml |
milk, skim
|
|
| 118 | ml |
carrots
grated |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
yogurt, non-fat
plain |
Directions
Preheat oven to 375℉ (190℃).
Into a large bowl, sift together the flour and the next six dry ingredients.
In a small mixing bowl, combine the egg and the rest of the Blend the egg mixture gently into the flour mixture. Coat muffin pan with cooking spray. Spoon batter into muffin cups. Bake 18 to 20 minutes.
