Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apple And Carrot Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/8 Cup(s) Cake flour
1/4 Teaspoon(s) Baking soda
1 Egg white
1/2 Cup(s) Skim milk
1/2 Tablespoon(s) Vinegar
3/4 Cup(s) Brown sugar
3/4 Cup(s) Apple, shredded
1/4 Cup(s) Carrot, shredded
1/4 Cup(s) Unsweetened applesauce
1/2 Teaspoon(s) Vanilla
1 Teaspoon(s) Cinnamon
1 Dash(s) Ginger
1 Dash(s) Cloves
1 Dash(s) Nutmeg
Recipe by: Nicki Fritz <FRITZ@QHORSE.STX.COM> I tried (with a few
minor modifications) the Apple Pie muffins Marg posted, and they were
wonderful! They are the first muffins that actually have the
consistency of regular, non-lf muffins. I did use the cake flour as
Marg suggested, but I had tried that in other muffin recipes, and
still got that very rubbery consistency that lf-sweet things tend to
have. [nf] Mix wet ingredients, and add dry. Stir until everything is
moistened (these make a very wet batter). Spray a muffin pan with Pam,
and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes,
until a tootpick comes out dry. This was half of the original recipe,
and made 9 average muffins. If I had a bigger pan, it probably would
have made 6 nice-sized muffins. Each has less than 1 gram of fat per
muffin. Posted to JEWISH-FOOD digest V96 #53 Date: Tue, 15 Oct 1996
23:03:58 -0800 From: "Jenny S. Johanssen" <>

Nutrition (calculated from recipe ingredients)
Calories: 1457
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 2.5mg
Sodium: 496.7mg
Potassium: 1028.4mg
Carbohydrates: 340.4g
Fiber: 7.5g
Sugar: 201.5g
Protein: 23g

Scale this recipe to Servings [?]