Carrot-granola muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Ground allspice |
| 1½ | cup | Low-fat granola cereal |
| ¼ | cup | Firm-packed brown sugar |
| 1 | cup | Low-fat buttermilk |
| Whites of 2 eggs | ||
| 2 | tablespoons | Veg. oil |
| 1 | cup | Shredded carrots |
Directions
Heat oven to 400 degrees. Spray twelve 2½" muffins with vegetable cooking spray. Stir flour, baking powder, baking soda and allspice until blended. Mix cereal, brown sugar and buttermilk in a large bowl. Let stand 5 minutes for granola to soften. Stir in egg whites, oil, and carrots. Stir in flour mixture just until blended. Spoon batter evenly to top of prepared muffin cups. Bake 20 minutes or until lightly browned. 140 cal., 3 g. fat Submitted By CAROL VERGE On 04-19-95
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