Name: Carrot muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: USA
Ingredients: 1 cup flour; 1 tablespoon baking powder; 1⁄3 teaspoon nutmeg (ground); 2 1⁄3 cups carrot (peeled and shredded); 2⁄3 cup milk (fat free); 2 tablespoons sour cream (low fat); 1⁄4 cup egg white (lightly beaten); 1 3⁄4 cups oats (rolled oats)

The muffins have have some added antioxidants from the carrots, great for breakfast or snack.

Ingredients

1 cup flour

1 tablespoon baking powder

1⁄3 teaspoon nutmeg (ground)

2 1⁄3 cups carrot (peeled and shredded)

2⁄3 cup milk (fat free)

2 tablespoons sour cream (low fat)

1⁄4 cup egg white (lightly beaten)

1 3⁄4 cups oats (rolled oats)

Instructions

Line muffin pan with papers or spritz with nonstick spray.

In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg.

In a separate bowl mix together carrots, milk, sour cream, and egg white.

Blend together dry and wet ingredients.

Fill each muffin cup a little over half full. Bake at 350° F for 20 minutes. A toothpick or fork inserted in center should come out clean when done.

Yield

12 servings

Preparation time 15 minutes

Cooking time 20 minutes

Total time

35 minutes

Notes

These muffins are low fat, sot this would be an allowed snack for those following a low fat diet. This is alo a recipe that allows to hide a little vegetables into a treat.

This recipe is easy to convert in a carrot chocolate muffin.

Source

North American cuisine

The number of muffins will depend on the muffin cup size.

easy, bake

cakes & breads, breakfast, snack

American food recipes
Food in U.S.A.