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LOWFAT CARROT MUFFINS




Source of Recipe


Posted by LuAnn for CNC. Source: Developed by LuAnn for CHIP. Loosely adapted from "Muffin Recipes" by Funkhouser, 1998.


List of Ingredients




1 cup whole wheat pastry flour
3/4 cup oat bran
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/8 teaspoon salt
1 (4-ounce) jar baby food carrots
1/2 cup Egg Beaters (fat and cholesterol-free egg product OR may use 4 egg whites)
1/2 cup orange juice
1/4 cup molasses
1/4 cup raisins

2 tablespoons chopped walnuts




Recipe



Preheat the oven to 375 degrees. Lightly spray the bottoms of 10 standard-size muffin cups with no-stick spray; set aside.

In a medium mixing bowl, stir together the flour, oat bran, baking soda and salt. Use a spoon to make a well in the center. Into the well, place the carrots, egg beaters, orange juice, molasses, and raisins. Stir the wet ingredients into the dry ingredients just until the dry ingredients are uniformly moistened; do not overstir.

Fill prepared muffin cups about 3/4 full with batter. (I use a small ice cream scoop). Sprinkle top of each muffin with about 1/2 teaspoon of chopped walnuts. Bake in the preheated oven for about 15 to 18 minutes, or until set in the center and lightly browned. For moist muffins, do not overbake.

Yield: 10 standard-size muffins.

NOTE: For variation, an equal amount of applesauce or baby food sweet potatoes may be substituted for the carrots. Also, dried cranberries or chopped dates may be used instead of raisins.