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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.
- Print This!
- 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…
Комментарии
21 января 2013Muffins and cupcakes are some of my all time favorite to bake. Finding different flavors to try is just great.
%3C/p%3E%3Cp%3EI%20hope%20you%20like%20the%20new%20design%20as%20much%20as%20I%20do!%3C/p%3E%3Cp%3EThe%20launch%20was%20the%20start%20of%20an%20awesome%20weekend%20for%20me,%20that%20was%20full%20of%20great%20weather%20and%20baking%20with%20my%20dad.%20My%20dad%20is%20all%20about%20healthy%20baked%20goods%20%E2%80%93%20and%20I%20definitely%20got%20my%20passion%20for%20healthy%20%E2%80%9Csubstitutions%E2%80%9D%20from%20him.%3C/p%3E%3Cp%3ESo%20I%20thought%20a%20great%20way%20to%20start%20the%20week%20would%20be%20to%20share%20my%20guide%20for%20healthy%20baking%20substitutions%20with%20you,%20along%20with%20a%20recipe%20for%20delicious%20morning%20muffins%20that%20incorporate%20some%20of%20these%20tips.%20Hopefully%20these%20help%20to%20make%20your%20baked%20goods%20a%20bit%20healthier%20and%20guilt-free,%20but%20still%20amazingly%20delicious!%3C/p%3E%3Cp%3EI%20promise,%20you%20won%E2%80%99t%20be%20disappointed%20with%20the%20results!%3C/p%3E%3Cp%3EAnd%20now,%20for%20my%20Low%20Fat%20Breakfast%20Muffins,%20made%20over%20with%20these%20healthy%20substitutes:%3C/p%3E%3Cp%3EThe%20Ingredients%3C/p%3E%3Cp%3EThe%20Directions%3C/p%3E%3Cp%3E1.%20Preheat%20oven%20to%20375%20degrees.%20Line%20muffin%20tins%20with%20baking%20cups;%20set%20aside.%3C/p%3E%3Cp%3E2.%20Sift%20flour%20with%20cinnamon,%20baking%20soda,%20and%20salt%20into%20a%20large%20bowl.%20Stir%20in%20sugar%20until%20blended.%20Then%20add%20carrots,%20apples,%20raisins,%20coconut,%20and%20pecans%20until%20blended.%20Make%20a%20well%20in%20center%20of%20mixture%20and%20pour%20in%20eggs,%20oil,%20and%20vanilla%20all%20at%20once.%20Stir%20just%20until%20mixture%20is%20evenly%20moist.%3C/p%3E%3Cp%3E3.%20Spoon%20batter%20into%20muffin%20tins,%20filling%20at%20least%20%C2%BE%20full.%20Bake%20for%2018%20to%2020%20minutes%20or%20until%20golden.%20Serve%20warm.%3C/p%3E%3Cp%3Ebaking,%3C/p%3E%3Cp%3EBreakfast,%3C/p%3E%3Cp%3EDessert,%3C/p%3E%3Cp%3EHealthy,%3C/p%3E%3Cp%3EHealthy%20Tips,%3C/p%3E%3Cp%3ERecipes,%3C/p%3E%3Cp%3Esnacks,%3C/p%3E%3Cp%3EVegetarian%3C/p%3E){kind=link}