Рецепт Healthy Baking Substitutes and Low Fat Breakfast Muffins
Ингредиенты
- 2 cups all-purpose flour (optional: substitute 1 cup whole wheat flour or whole wheat pastry flour for 1 cup all purpose)
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- ½ tsp. salt
- ½ cup sugar (instead of the called for 1 and 1/4 cups of sugar)
- 1 ½ cups finely shredded carrots
- 2 large tart apples, peeled and shredded
- ½ cup raisins
- ¾ cup shredded coconut
- ½ cup chopped pecans
- 3 lightly beaten eggs
- ½ cup vegetable oil (instead of the called for 1 cup vegetable oil)
- 1 cup + 1 Tbsp Unsweetened applesauce (added to compensate for the oil)
- ½ tsp. vanilla
- The Directions
- 1. Preheat oven to 375 degrees. Line muffin tins with baking cups; set aside.
- 3. Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.
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- Low Fat Breakfast Muffins
- by Anjali Shah @ The Picky Eater (pickyeaterblog.com)
- Each muffin has 130 calories, 8g fat, and 2g fiber (with the whole wheat flour substitution)
- The Ingredients
- 2 cups all-purpose flour (optional: substitute 1 cup whole wheat flour or whole wheat pastry flour for 1 cup all purpose)
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- ½ tsp. salt
- ½ cup sugar (instead of the called for 1 and 1/4 cups of sugar)
- 1 ½ cups finely shredded carrots
- 2 large tart apples, peeled and shredded
- ½ cup raisins
- ¾ cup shredded coconut
- ½ cup chopped pecans
- 3 lightly beaten eggs
- ½ cup vegetable oil (instead of the called for 1 cup vegetable oil)
- 1 cup + 1 Tbsp Unsweetened applesauce (added to compensate for the oil)
- ½ tsp. vanilla
View Full Recipe at The Picky Eater: A Healthy…