Monday, November 5, 2007

Carrot Muffins

I love this recipe and want to share it. It's 3 points for a muffin, which isn't bad for breakfast with milk and coffee. I don't like the lumps in there, so I use the blender for a smoother consistency. If you like the lumps, skip that step.

2 1/2 cups grated carrots
398 mL canned crushed pineapple, drained
1 cup unsweetened applesauce
1/2 cup canola oil
3/4 cup sugar
1 cup Egg Beaters
3 1/2 cups whole wheat flour
3 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
3/4 tsp salt
2 1/2 tsp baking powder
1 1/2 tsp baking soda

In a blender, blend carrots, pineapple, applesauce and canola oil until smooth. Beat eggs, sugar and carrot mixture together. In a separate bowl, mix together dry ingredients. Mix wet and dry ingredients together until just combined. Bake at 325 degrees Celsius for 25 minutes. Yield 24 muffins.

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