Try this Carrot or Zucchini Muffins recipe, or contribute your own.
Suggest a better descriptionBlend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 106 | ||
Calories from Fat: 34 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 88.1mg | 27 % | |
Sodium 109.9mg | 4 % | |
Potassium 141.6mg | 4 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 14.3g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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