These are from a friend of mine ... she thought they were great!!
* Exported from MasterCook *
Carrot Muffins -- 1 Pt Per Mini-Muffin
Recipe By : Graham Kerr
Serving Size : 42 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls
Fruits Hand Made
Low Fat Vegetables
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Wet Ingredients:
8 Oz crushed unsweetened pineapple -- drained (1 can)
1/2 Cup raisins
1 Cup liquid egg substitute
2 Teaspoons vanilla extract
1/4 Cup extra light olive oil -- * canola oil
2 Cups grated carrots
2 Tablespoons lemon juice
1/2 Cup packed brown sugar
1/4 Cup chopped walnuts -- *toasted chopped hazelnuts
Dry Ingredients:
1 1/2 Cups cake flour
1/2 Cup whole wheat pastry flour
1 Teaspoon allspice -- *1/2 teaspoon
2 Teaspoons ground cinnamon
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
* Jane's changes to ingredients
Preheat the oven to 350F. Grease non-stick muffin tins.
Combine the pineapple, raisins, egg substitute, vanilla, oil, carrots,
lemon juice, brown sugar and walnuts. Set aside
Sift together the cake flour, whole-wheat pastry flour, allspice, cinnamon,
baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir gently. Fill each
muffin cup about three quarters full.
Bake 15 minutes or until a toothpick inserted in the center comes out
clean. Larger muffins will take a few minutes longer. Cool 5 minutes in the
pan and then tip out onto a wire rack.
Nutritional Analysis Per Serving:
Per serving for tiny muffins:
30 calories, 1 gm. fat, 0 gm. saturated fat, 0% calories from saturated
fat, 4 g. carbohydrates, 0 g. fiber, 24mg. sodium
Per serving for each of 18 medium muffins:
123 calories, 5 gm. fat, 1 gm. saturated fat, 7% calories from saturated
fat, 17 g. carbohydrates,1 g. fiber, 35 mg. sodium
Makes 74 tiny muffins - 1 tablespoon batter each;
18 medium size muffins (1/4 cup batter each)
Jane made 42 mini-muffins using 2 Tablespoons batter from medium scoop:
Each: 61 Calories; 2g Fat (28.9% calories from fat); 2g Protein; 9g
Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 81mg Sodium= 1 Pt per
mini-muffin
Recipe from: Graham Kerr's Gathering Place on LifeScan.com. You probably
know Graham best as TV's Galloping Gourmet in the early 70's. Graham has
since left behind those "hedonism in a hurry" days of high-calorie,
high-fat meals. Today, he and his wife, Treena (diagnosed with diabetes in
1995), dedicate themselves to teaching people how to prepare
nutritionally-rich recipes that can help manage weight, prevent illness and
live happier lifestyle.
Description:
""A nutritionally-rich recipes that can help manage weight, prevent
illness and live happier lifestyles""
Source:
"http://www.lifescan.com/care/graham/recipes/carrot_muffins/";
Yield:
"3 1/2 dozen mini-muffins"
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