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Carrot Muffins

Carrot MuffinsKeep a batch of these in your freezer for a great accompaniment to salads or as a breakfast treat.

Recipe Ingredients:

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup Equal® Spoonful*
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots (4 medium) or parsnips
1/2 cup raisins or currants
1 large egg
2 large egg whites
3/4 cup fruit purée fat replacement (such as Sunsweet® Lighter Bake™) or apple butter
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 tablespoons finely chopped pecans or walnuts (optional)

Cooking Directions:

  1. Lightly spray 12 muffin cups or line with paper-liners; set aside.
  2. Whisk flours, Equal®, cinnamon, baking powder, baking soda and salt in large bowl. Stir in carrots and raisins.
  3. Whisk egg, egg whites, fruit purée, oil and vanilla in small bowl. Stir into dry ingredients until just moistened.
  4. Spoon batter into muffin cups; sprinkle with nuts, if desired. Bake in preheated 375°F oven 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins.

*May substitute 18 packets Equal sweetener

Nutritional Information Per Serving (1/12 of recipe; 1 muffin): calories 180, protein 4 g, carbohydrate 35 g, fat 3 g, cholesterol 18 mg, sodium 265 mg.

Food Exchanges: 2 starch, 1/2 fat.

Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Information on the artificial sweetener Aspartame.