Try this Carrot-Ginger Breakfast Muffins recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin. 2. In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon. 3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs. 4. Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan; let cool. Makes 1 dozen muffins. NOTES : Once considered dessert, carrot cake now takes on many different roles in a meal. Here is a new twist: Add freshly grated gingerroot to the batter, bake it in muffin tins, and serve the sweet muffins for breakfast or as a snack. Warm them in the toaster oven or microwave and serve with Cream Cheese and Garlic Dip (recipe included in this cookbook). Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1 #751 by Creedenite@aol.com on Aug 20, 1997
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 228 | ||
Calories from Fat: 101 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 297.2mg | 10 % | |
Potassium 227.8mg | 6 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 20.3g | ||
Protein 10.6g | 15 % | |
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: 228
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