Carrot Muffins
Servings
6Serving size
1 muffinThis recipe can easily be multiplied. Muffins will keep for 24 – 36 hours in a plastic bag. Reheat gently. These freeze fairly well if sealed tightly in a plastic bag.
Ingredients
| 1 large Egg(s) (separated) |
| 2 pat (1 inch sq, 1/3 inch high) Unsalted butter |
| 1/2 cup Z-Sweet / Stevia |
| 2 Tbsp. Nonfat Greek Yogurt |
| 1/2 tsp. Vanilla extract |
| 1 cup Enriched all purpose white flour |
| 1/2 cup Whole wheat flour |
| 1/4 tsp. Salt |
| 1 tsp. Baking powder |
| 1/4 tsp. Baking soda |
| 1/2 tsp. Ground cinnamon |
| 1/4 tsp. Ground nutmeg |
| 1 cup grated Carrots, raw |
| 4 Tbsp. Oatmeal (quick, not instant) |
| 1/2 cup Reduced fat buttermilk |
Instructions
Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy. Add the canola oil and whisk together until smooth. Add the Z-Sweet, egg yolk, yogurt and vanilla extract.
Whisk until smooth.
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and nutmeg in a sifter and sift into the mixing bowl. Sprinkle the flakes of oatmeal over the top.
Gently fold the creamed mixture together with the flour and oatmeal mixture. As this is blended slowly add the shredded carrots.
Just as the carrots are blended in add buttermilk until smooth. As soon as the mixture is well blended, stop.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 - 15 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A great healthy breakfast muffin, this one. Delicious and light with a sweet carrot and cinnamon flavor. All of that with 3 grams of fiber and only three grams of fat. Toast lightly and serve with a tablespoon of light cream cheese — heaven!