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.
|Serving Size: 1 Serving (71g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 141 (67%)|
|Amt Per Serving||% DV|
|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 %|
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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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