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Carrot Muffins

Servings = 6 | Serving size =1 muffin

This recipe can be multiplied by 2,3.

This recipe can be multiplied by 2. Muffins will keep for 24 - 36 hours in a plastic bag. Reheat gently. These freeze fairly well if sealed tightly in a plastic bag.

1 large	egg (separated)
2 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
2 Tbsp	non-fat yogurt
1/2 tsp	pure vanilla extract
1 cup	all purpose white flour
1/2 cup	whole wheat flour
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
1/2 tsp	ground cinnamon
1/4 tsp	ground nutmeg
1 cup	carrots (peeled and shredded)
1/4 cup	oatmeal (quick, not instant)
1/2 cup	non-fat buttermilk

Preheat oven to 375°F.

Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy. Add the reduced-fat spread and whisk together until smooth. Add the Splenda®, egg yolk, yogurt and vanilla extract.

Whisk until smooth.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and nutmeg in a sifter and sift into the mixing bowl. Sprinkle the flakes of oatmeal over the top.

Gently fold the creamed mixture together with the flour and oatmeal mixture. As this is blended slowly add the shredded carrots.

Just as the carrots are blended in add buttermilk until smooth. As soon as the mixture is well blended, stop.

Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.

Nutrition Facts

Serving size: 1 muffin | Servings 6

Calories 161 | Calories from Fat 29

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 1g (4%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 35 mg (12 %) | Sodium 287 mg (12 %)

Total Carbohydrates 28g (9%) | Sugars 1g

Dietary Fiber 3g (11%) | Protein 6g

Vitamin A 67% | Vitamin C 2 % | Calcium 7% | Iron 10%

Vitamin K 4 mcg  | Potassium  158 mg | Magnesium  28 mg