Keep a batch of these in your freezer for
a great accompaniment to salads or as a breakfast treat. For
easier preparation, look for shredded carrots in the produce
area of your grocery store.
Carrot Muffins
- 1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup Equal® Spoonful*
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots (4 medium) or parsnips
1/2 cup raisins or currants
1 large egg
2 large egg whites
3/4 cup fruit puree fat replacement (such as Sunsweet® Lighter
Bake™) or apple butter
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 tablespoons finely chopped pecans or walnuts (optional)
- Lightly spray 12 muffin cups or line with
paper-liners; set aside.
- Whisk flours, Equal®, cinnamon, baking
powder, baking soda and salt in large bowl. Stir in carrots and
raisins.
- Whisk egg, egg whites, fruit puree, oil
and vanilla in small bowl. Stir into dry ingredients until just
moistened.
- Spoon batter into muffin cups; sprinkle
with nuts, if desired. Bake in preheated 375°F oven 18 to
20 minutes or until tops spring back when lightly pressed. Cool
in pan 10 minutes. Remove muffins from pan and cool on wire rack.
Serve warm or at room temperature.
Makes 12 muffins.
* May substitute 18 packets Equal sweetener
Nutrition Information Per Serving: calories
180, protein 4 g, carbohydrate 35 g, fat 3 g, cholesterol 18
mg, sodium 265 mg.
Food Exchanges: 2 starch, 1/2 fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®
Click
for more information on the artificial sweetner Aspartame.
