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Suggest a better descriptionPreheat oven to 400 degrees. Prepare muffin tins with Pam or liners. In small bowl soak raisins in orange juice for 15 minutes. Meanwhile in large bowl, stir together the rye flower, whole wheat flour, corn meal, baking powder, baking soda, and salt. Make a well in the center. In small bowl stir together the yogurt, sugar, egg and egg white until blended. Stir in the carrots, raisins and juice just until combined. Pour into dry ingredients until just combined. Do not overmix. Spoon 1/4 cup batter into each muffin cup and sprinkle with nuts. Bake 18-20 minutes until golden and toothpick comes out clean. Recipe by: Weight Watchers Posted to MC-Recipe Digest V1 #831 by slhire@juno.com (Sandra L Hire) on Oct 8, 1997
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 155 | ||
Calories from Fat: 12 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 18.8mg | 6 % | |
Sodium 192.4mg | 7 % | |
Potassium 205.5mg | 5 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 27.5g | ||
Protein 5g | 7 % | |
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: 155
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