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Associate.com - Share Your Recipe!

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

Ingredients:
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
Directions:
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" <johanssen@matnet.com>

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


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