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Carrot Raisin Muffins
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Authored By: Polly Pitchford, Full Spectrum Health™
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The applesauce is used in place of the traditional oil.
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Diet Types: Low Fat, Vegetarian
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Ingredients:
2 cups unbleached white flour1 cup whole wheat pastry flour1 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1 cup sugar1 teaspoon cinnamon1/2 cup raisins1 egg, whole 1 teaspoon vanilla extract1 cup soy milk1/2 cup applesauce2 cups grated carrots1 egg white
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Serves: 8
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Preheat oven to 350.
In a large mixing bowl, combine the dry ingredients. Add raisins. Make a well in the center.
In a separate bowl, lightly beat egg and egg white, or Egg Replacer. Stir in vanilla, milk and applesauce. Fold in carrots.
Add wet ingredients to dry ingredients; stir just until well blended. Pour batter into papered muffin cups. Bake 25-30 minutes, or until toothpick comes out clean. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
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| Amount Per Serving |
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Calories 331
Calories from Fat 17
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% Daily Value*
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| | Total Fat 2g | 3% | | | Saturated Fat 0g | 2% | | | Mono Fat 0g | | | | Poly Fat 1g | | | | Cholesterol 27mg | 9% | | | Sodium 306mg | 13% | | | Total Carbs 72g | 24% | | | Dietary Fiber 5g | 18% | | | Protein 8g | | | | Vitamin B-12 | 2% | | | Vitamin B-6 | 10% | | | Calcium | 7% | | | Iron | 19% | | | Vitamin A | 78% | | | Vitamin D | 1% | | | Vitamin E | 3% | | | Vitamin C | 7% | | | Thiamin | 27% | | | Riboflavin | 18% | | | Niacin | 16% | | | Pantothenic acid | 5% | | | Magnesium | 11% | | | Phosphorus | 19% | | | Potassium | 9% | | | Zinc | 6% | | | Copper | 10% | | | Manganese | 50% | | | Selenium | 45% | | | Folate | 16% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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