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Carrot Muffins

SUBMITTED BY: Judith Lippens

"When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 1 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 egg
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons sugar
  • 1 medium carrot, sliced

DIRECTIONS

  1. In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
  2. Fill greased muffin cups three-fourths full. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

FOOTNOTE

  • Nutritional Analysis: One muffin (prepared with fat-free milk) equals 157 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 268 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2007 by Sarah
I followed recipe exactly and ended up with hard rocks with carrots in them with no flavor at... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2007 by Samantha G.
i followed this recipe to the tee, and once all the ingredients were blended, i had more of a... MORE


 
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