Title: Whole Wheat Carrot Muffins
Categories: None
Yield: 1 Servings

1 1/4 c Whole wheat flour
1/4 c All purpose flour
2 ts Baking powder
1/4 ts Salt
2 Eggs
1 c Lowfat yogurt or skim milk
2 tb Molasses
1 tb Vegetable oil
1/2 c Carrots; shredded

I got this recipe from mymenus.com tonight..and am making them tomorrow
morning for breakfast. I sure hope they are as good as they look!!

Prep: 10 min, Cook: 15 min.

Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Beat eggs
with a fork in another bowl, then beat in next 3 ingredients. Stir in
carrots. Add liquid to the dry mixture and stir until just moistened. Spoon
batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm.

This recipe serves 12 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 12.

Per serving: calories 96, fat 2.5g, 23% calories from fat, cholesterol
36mg, protein 4.1g, carbohydrates 14.9g, fiber 1.8g, sodium 71mg.

Posted to EAT-LF Digest by MOOSE10475@aol.com on Feb 20, 1998