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Carrot Muffins Recipe

When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.

This recipe is:

Quick

Diabetic Friendly

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Carrot Muffins Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1 egg
2 tablespoons canola oil
2 tablespoons sugar
1 medium carrot, sliced

Directions

In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutritional Analysis: One muffin (prepared with fat-free milk) equals 157 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 268 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Carrot Muffins in Cooking for One or Two Cookbook , p260

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas