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Carrot Pecan Muffins (2.5 PTS)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/3 cup 53g / 1.9oz Golden raisins

    2. 1/4 cup 59ml Orange juice

    3. 3/4 cup 46g / 1.6oz Rye flour

    4. 3/4 cup 46g / 1.6oz Wheat flour - whole-grain

    5. 3/4 cup 46g / 1.6oz Cornmeal

    6. 2 teaspoons 10ml Baking powder

    7. 1 teaspoon 5ml Baking soda

    8. 1/2 teaspoon 2 1/2ml Salt

    9. 1 cup 237ml Yogurt - skim milk

    10. 2 tablespoons 30ml Dark brown sugar

    11. 1 tablespoon 15ml Egg (large)

    12. 1 tablespoon 15ml Egg white (large)

    13. 1 1/2 cups 165g / 5.8oz Carrots - shredded

    14. 2 tablespoons 30ml Pecans - coarsely chopped

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat 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 over mix. Spoon 1/4 cup batter into each muffin cup and sprinkle with nuts. Bake 18-20 minutes until golden and toothpick comes out clean. Per serving (1 muffin): 131.4 cals; 2.3g fat; 0.7g sat fat; 20mg chol; 24.7g carb; 2.5g fiber; 4.3 g protein; 279mg sodium Posted to CHILE-HEADS DIGEST V3 # WW Pointed by Mary [mnmpoms@ponyexpress.ne]10/29/00

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