• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Good Morning Muffins with Carrot

  • Recipe Submitted by on

Category: Breakfast

 Ingredients List

  • ------------------------------------WET------------------------------------
  • 1/2 c Orange juice
  • 1/4 c Egg substitute
  • 1 tb Applesauce
  • 1 tb Honey


1/2 c Unbleached flour
1/2 c Whole-wheat flour
1/8 c Oat bran
1 ts Baking powder
1/3 ts Ground cinnamon
1 pn Ground allspice; optional
1/8 ts Grated orange peel; dried

1 tb Diet spread with buttermilk;
-*see directions
1 tb Lowfat buttermilk
1/3 c Shredded carrots; fine or

Makes 6 muffins: line muffin pan with paper baking cups); set aside.
PREHEAT oven to 400F.

WET INGREDIENTS: Measure the wet ingredients (except the carrot) in a 2-cup
pyrex or other measuring cup. Stir with a fork to incorporate the honey.

DRY INGREDIENTS : Measure the dry ingredients into a medium bowl:, stir
together to mix and fluff. NOTE: If using fresh orange rind, add it to the
wet ingredients.

Add very cold whipped margarine to the dry ingredients, working it in with
a fork. Stirring, drizzle n the buttermilk and gently crumb with a fork.
Finally, fold the Wet into the Dry ingredients in the larger bowl and fold
until just combined. Stir in the carrots.

Batter will be drop-cookie stiff. Divide the batter equally into the muffin
cups, filling each about three-quarters or more full. Bake at 400F about
18-20 minutes. Remove the muffins from the muffin cups. Cool on a wire

VARIATION: replace carrot with zucchini.

(MC-PER MUFFIN 17% cff: 128 calories, 2.5g fat, 4g protein, 24g
carbohydrate, 0mg cholesterol, fiber 2g.)

*TIPs to cut your own muffin recipes. Use 2 egg whites or 1/4 cup fat-free
egg substitute in place of each whole egg. Replace whole milk with skim
milk. Reduce the oil to 1 tablespoon per cup of flour. * OAT bran (cereal)
flakes with flax seed; lightly crushed. *To store: Individually wrap each
muffin in freezer wrap and freeze until ready to serve. To Reheat: Thaw
overnight at room temperature. Or thaw and reheat each muffin in a
microwave oven on high power (100%) for 15 to 20 seconds.

Times: Prep: 20 min.; Baking: 20 min.; Microwaving: 15 sec. (opt.)

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