Low Fat Carrot Muffins


2 c whole wheat flour
2/3 c ready to eat bran flakes
2 tsp ground cinnamon
½ tsp grated nutmeg
1 ½ c skim milk
1 ½ c shredded carrots
½ c raisins
½ c egg substitute
½ c honey
2 T oil
2 T molasses


 Preheat oven to 375°.  In a large bowl combine flour, bran flakes, baking powder, cinnamon and nutmeg.
In a separate bowl, combine milk, carrots, raisins, eg substitute, honey, oil, and molasses. Stir liquid ingredients into dry ingredients until just blended. (do not overmix). Spray muffin tins with non-stick spray and fill cups ¾ full.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
130 calories 5 g protein 26 g carbohydrates 5 g fat 5 g fiber
© Niki Martino. All Rights Reserved. | Site MapPowered by AgileSite Lite