Delightful Carrot Muffins

Description:

Living Well Eating Smart Newsletter #21

Recipe based from JoyofBaking.com

Nutrition Facts:

Calories 220, Total Fat 14 g, Saturated Fat 3.5 g, Sodium 190 mg, Cholesterol 25 mg, Total Carbohydrates 21 g, Sugar 7 g, Dietary Fiber 3 g, Protein 4 g.

*Recipe analysis done with sweetened coconut.

Eating Smart Tip: Toast nuts for 6 minutes or until lightly browned and fragrant. Let cool before chopping.

Ingredients:

½ cup pecans or walnuts, toasted and
coarsely chopped
3 medium-large carrots, peeled
and grated
2 small Macintosh apples, peeled and
grated
2 cups white whole wheat flour
1 cup Granulated SPLENDA® Brand Sweetener
¼ cup Big Y® sugar
¾ teaspoon Big Y® baking soda
1½ teaspoons baking powder
½ teaspoon salt or salt substitute
1½ teaspoons ground McCormick® ground cinnamon
1 cup coconut (sweetened or unsweetened)*
2 Big Y® large eggs, whites only
2 Big Y® large eggs, whites and yolks
¾ cup Filippo Berio® Extra Light Olive Oil
1½ teaspoons Big Y® pure vanilla extract

Instructions:

1. Preheat oven at 350°F, with rack in center.
2. Place fluted paper liners in muffin cups.
3. In large bowl, whisk together flour, SPLENDA®, sugar,
baking soda, baking powder, salt and cinnamon.
4. Stir in nuts and coconut, set aside.
5. In separate bowl, whisk together eggs, oil and vanilla.
6. Fold wet ingredients, along with carrots and apples,
into flour mixture. Stir just until moistened.
7. Evenly divide batter between muffin cups.
8. Bake for 20-25 minutes or until toothpick inserted in
center comes out clean.
9. Remove from oven and let cool on wire rack.
10. After 10 minutes, remove muffins from pans and
cool completely on a wire rack.

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Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.