Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Recipe by Cooking Light September 1997

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Recipe Summary

Yield:
1 1/2 dozen (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 8 ingredients in a large bowl. Stir in carrot; make a well in center of mixture. Combine milk and next 7 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

  • Bake at 400° for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Nutrition Facts

168 calories; calories from fat 21%; fat 4g; saturated fat 0.9g; mono fat 1.1g; poly fat 1.6g; protein 3.7g; carbohydrates 29.2g; fiber 0.9g; cholesterol 14mg; iron 1.3mg; sodium 224mg; calcium 85mg.
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