Whole Wheat Carrot Muffins

Ingredients

Original recipe makes 1

	1/4 cAll purpose flour
	2 tbMolasses
	1/2 cCarrots; shredded
	1 tbVegetable oil
	1/4 tsSalt
	2 EGGS
	1 1/4 cWhole wheat flour
	2 tsBaking Powder
	1 cLowfat yogurt; or skim milk

Calories Per Serving: 2350
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Whole Wheat Carrot Muffins Preparation

I got this recipe from mymenus.com tonight..and am making them tomorrow morning for breakfast. I sure hope they are as good as they look!! Prep: 10 min, Cook: 15 min. Preheat oven to 375F. Combine first 4 ingredients in a bowl. Beat eggs with a fork in another bowl, then beat in next 3 ingredients. Stir in carrots. Add liquid to the dry mixture and stir until just moistened. Spoon batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm. This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12. Per serving: calories 96, fat 2.5g, 23% calories from fat, cholesterol 36mg, protein 4.1g, carbohydrates 14.9g, fiber 1.8g, sodium 71mg. Posted to EAT-LF Digest by MOOSE10475@aol.com on Feb 20, 1998