Carrot Muffins
serves 12

Carrot Muffins

These carrot muffins are healthy, moist and scrumptious. You can definitely feel good about eating these for breakfast or a snack.

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1-1/2 cups four
3/4 cup whole wheat flour
1 cup shredded carrots
1/2 cup brown sugar 
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low fat milk
1 egg
1/4 cup applesauce

1. Pre-heat oven to 300 degrees. Coat a regular size muffin tin (12 count) with cooking spray.
2. In a large bowl, mix flour, whole wheat flour, carrots, sugar, cinnamon, nutmeg, baking soda and salt.
3. In a small bowl, mix milk, egg and applesauce.
4. Add the milk/egg mixture to the flour mixture, stirring until blended.
5. Spoon muffin mix into muffin tin filling 3/4 full. 
6. Bake for about 25 minutes.
7. When done, remove from tin and cool on wire rack.

Calories 127, Fat 0.8g, Cholesterol 16mg, Sodium 76mg
Carbohydrates 26.6g, Fiber 1.1g, Sugars 7.7g, Protein 3.5g