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Garden Herb Muffins

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Submitted by tmirules

YIELD

1 dozen

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

2 473
1 15
TABLESPOON ML SUGAR
granulated
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML GARLIC POWDER
1 5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML SALT
2 2
EACH EACH EGG WHITES
lightly beaten *
1 237
CUP ML MILK, SKIM
½ 118
CUP ML CARROTS
grated
¼ 59
2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 338 20% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 344mg 14%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 10%
Sugars g
Protein 19g
Vitamin A 48% Vitamin C 5%
Calcium 15% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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