Garden Herb Muffins |
Course : Muffins
Serves: 12 |
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Ingredients:
2 cups all-purpose flour |
1 tablespoon granulated sugar |
2 teaspoons baking powder |
1 teaspoon garlic powder |
1 teaspoon dry mustard |
1/2 teaspoon salt |
2 large egg whites -- lightly beaten |
1 cup skim milk |
1/2 cup grated carrots |
1/4 cup chopped green onions |
2 tablespoons olive oil |
2 tablespoons nonfat plain yogurt |
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Preparation / Directions:
Preheat oven to 375=B0F.
Into a large bowl, sift together the flour and the next six dry ingredients.
In a small mixing bowl, combine the egg and the rest of the ingredients.
Blend the egg mixture gently into the flour mixture. Coat muffin pan with
cooking spray. Spoon batter into muffin cups. Bake 18-20 minutes.
per muffin:
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Nutritional Information:
115 Kcal 2.6g fat (0.4g sat fat) 20% CFF 173mg Na 0.2g fiber
(3.8g PRO/2.6g FAT/19.2g CHO) |
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