Try this Carrot and Bran Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. In bowl mix the first 6 ingredients. Add carrots, fruit and nuts, and distribute evenly. Make a well in the center. In another bowl beat egg whites lightly and mix in milk, molasses and oil. Pour all at once into the dry ingredients and stir just to moisten. Pour into lightly oiled or paper-lined muffin tins about 3/4 full. Bake for 15-20 minutes. Makes 18 muffins. Recipe by: The New American Diet (by Sonja L & William E Connor) Posted to MC-Recipe Digest V1 #899 by Country Gourmet
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 129 | ||
Calories from Fat: 31 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 267.3mg | 9 % | |
Potassium 315.4mg | 8 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 16.8g | ||
Protein 6.9g | 10 % | |
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: 129
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