A delightful muffin treat with a twist of blue berries and a compliment of orange carrots, your family will love these Blueberry Carrot Muffins for dinner or a snack on the go!
1. Combine flour, wheat germ, bran, baking powder, baking soda, cinammon & salt in large bowl.
2. Combine honey, egg & skim milk in blender and blend well. Add liquid ingredients to dry, stirring in a little more milk if necessary (batter should be thick but wet).
3. Fold in the carrot, blueberries, & seeds. Spoon into tins, each 2/3 full. Bake at 325 degrees for 25 minutes. Makes: 10 (155 cal/ muffin)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 209 | ||
Calories from Fat: 141 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 18.9mg | 6 % | |
Sodium 214.1mg | 7 % | |
Potassium 174.8mg | 5 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 12.4g | ||
Protein 4.1g | 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: 209
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