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Ingredientes
- 3/4 c. unbleached flour
- 3/4 c. whole-wheat flour
- 1/4 c. oat bran
- 1 1/2 tsp baking pwdr
- 1/2 tsp grnd cinnamon
- 1/8 tsp grnd allspice optional
- 1/4 tsp grated orange peel
- 3/4 c. orange juice
- 1 x egg white lightly beaten
- 2 Tbsp. canola oil *see directions
- 2 Tbsp. honey
- 1 med carrot shredded
Direcciones
- Spray 10 muffin c. with no-stick spray (or possibly line the c. with paper baking c.); set aside.
- PREHEAT oven to 400F.
- In a medium bowl, stir together the unbleached flour, whole wheat flour, oat bran, baking pwdr, cinnamon and allspice.
- In a small bowl, combine the orange peel, orange juice, egg white, oil and honey. Add in this mix to the dry ingredients in the large bowl and fold till just combined. Stir in the carrots.
- Spoon the batter into the muffin c., filling each about three-quarters full. Bake at 400F about 20 min or possibly till a toothpick inserted near the centers comes out clean. Remove the muffins from the muffin c.. Cold completely on a wire rack.
- To store: Individually wrap each muffin in freezer wrap and freeze till ready to serve.
- To serve: Thaw overnight at room temperature. Or possibly thaw and reheat each muffin in a microwave oven on high power (100%) for 15 to 20 seconds.
- VARIATION: replace carrot with zucchini.
- PREVENTION NOTES :*Health Benefits: Lower Cholesterol; Better Blood Pressure*TIPs to cut your own muffin recipes. Use 2 egg whites or possibly 1/4 c. fat-free egg substitute in place of each whole egg. Replace whole lowfat milk with skim lowfat milk. Reduce the oil to 1 Tbsp. per c. of flour.
- Times:Prep: 20 minutes.; Baking: 20 minutes.; Microwaving: 15 sec. (opt.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 10 servings | |
| Calories 88 | |
| Calories from Fat 27 | 31% |
| Total Fat 3.11g | 4% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 81mg | 2% |
| Total Carbs 14.76g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.33g | 4% |
| Protein 1.58g | 3% |
