Carrot-pecan muffins

12 Servings

Ingredients

Quantity Ingredient
⅓ cup Golden Raisins
¼ cup Orange Juice
¾ cup Rye Flour
¾ cup Wheat Flour; Whole-Grain
¾ cup Cornmeal
2 teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 cup Yogurt; Skim Milk
2 tablespoons Dark Brown Sugar
1 large Egg
1 large Egg White
1½ cup Carrots; shredded
2 tablespoons Pecans; coarsely chopped

Directions

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 overmix.

Spoon ¼ cup batter into each muffin cup and sprinkle with nuts. Bake 18-20 minutes until golden and toothpick comes out clean.

Recipe by: Weight Watchers

Posted to MC-Recipe Digest V1 #831 by slhire@... (Sandra L Hire) on Oct 8, 1997

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