good 4 u carrot muffins
| 1 | cup Fiber one |
| 1 | egg |
| 3/4 | cup skim milk |
| 3 | tablespoons vegetable oil |
| 1 | cup grated carrot |
| 1 1/4 | cups all-purpose flour |
| 1/2 | cup splenda |
| 3 | teaspoons baking powder |
| 1 | teaspoon ground cinnamon |
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in grated carrots. Stir in cereal; let stand 5 minutes.
- Stir in remaining ingredients Divide batter evenly among muffin cups.
- 4. Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.
Fruits, Dessert, Bake, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 59.0g |
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Amount Per Serving |
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Calories 143 Calories from Fat
37 |
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% Daily Value* |
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Total Fat
4.1g 6%
|
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Saturated Fat
0.8g 4%
|
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Cholesterol
16mg 5%
|
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Sodium
37mg 2%
|
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Total Carbohydrates
24.5g 8%
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Dietary Fiber
3.0g 12%
|
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Sugars
9.2g |
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Protein
2.7g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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