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BreadMuffin - Parsnip Muffins

Source of Recipe

from life clinic com


List of Ingredients

1 1/2 c. flour
1/2 c. whole wheat flour
3/4 c. Splenda/Sugar Twin/Sweet n Low/Equal sugar substitute
1 tbsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. grated parsnips, (4 medium)
...or use carrots if you prefer
1/2 c. raisins or currents
1 egg
2 egg whites
3/4 c. apple butter or fruit puree fat replacement
2 tbsp. vegetable oil
1 tbsp. vanilla extract
2 tbsp. finely chopped walnuts or pecans, optional


Recipe

Preheat the oven to 375. Lightly grease 12 muffin cups or coat with a nonstick cooking spray.
Stir together the flours, sugar substitute, cinnamon, baking soda, baking powder, and salt in a large bowl.
Stir in the parsnips and raisins.
Whisk egg, egg whites, fruit puree, oil and vanilla together in a small bowl.
Stir the egg mixture into the dry ingredients until just moistened.
Spoon batter into muffin cups.
Sprinkle the tops with nuts.
Bake for about 20 minutes or until tops spring back when lightly pressed, or until tester comes out clean.
Makes 1 dozen muffins.

Nutritional info per serving:
If using other then Equal sweetener, nutrition contents might be different from those listed .
Calories 180, Prot: 4 g., Carb: 35 g, Fat: 3 g, Chol: 18 mg, Sod: 265 mg
Diabetic exchanges: 2 bread, 1/2 fat
19% calorie reduction from traditional recipe if using Equal.