This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"One should always eat muffins quite calmly. It is the only way to eat them."
-Oscar Wilde, Playwright
These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.
A great healthy breakfast muffin, this one. Delicious and light with a sweet carrot and cinnamon flavor. All of that with 3 grams of fiber and only three grams of fat. Toast lightly and serve with a tablespoon of light cream cheese -- heaven!
I usually separate my eggs with my hands. As I mentioned in the sidebar on egg safety, eggs can be contaminated with bacteria. Wash your hands before and after handling eggs. Simply crack the egg and let it drop into your cupped fingers. The white will slide between your fingers and into the bowl waiting below (you did have a bowl under your hands, didn't you?)
Servings = 6 | Serving size =1 muffin
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This recipe can be multiplied by 2. Muffins will keep for 24 - 36 hours in a plastic bag. Reheat gently. These freeze fairly well if sealed tightly in a plastic bag.
|1 large||egg (separated)|
|2 tsp||canola oil|
|1/2 cup||Z-Sweet stevia or Splenda|
|2 Tbsp||non-fat yogurt|
|1/2 tsp||pure vanilla extract|
|1 cup||all purpose white flour|
|1/2 cup||whole wheat flour|
|1 tsp||baking powder|
|1/4 tsp||baking soda|
|1/2 tsp||ground cinnamon|
|1/4 tsp||ground nutmeg|
|1 cup||carrots (peeled and shredded)|
|1/4 cup||oatmeal (quick, not instant)|
|1/2 cup||low-fat buttermilk|
Preheat oven to 375°F.
Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy. Add the canola oil and whisk together until smooth. Add the Z-Sweet or Splenda®, egg yolk, yogurt and vanilla extract.
Whisk until smooth.
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and nutmeg in a sifter and sift into the mixing bowl. Sprinkle the flakes of oatmeal over the top.
Gently fold the creamed mixture together with the flour and oatmeal mixture. As this is blended slowly add the shredded carrots.
Just as the carrots are blended in add buttermilk until smooth. As soon as the mixture is well blended, stop.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.
Serving size = 1 muffin
Servings = 6
Amount Per Serving
|Calories 177||Calories from Fat 29|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 30g||10%|
|Dietary Fiber 3g||12%|
|Vitamin A 62%||Vitamin C 2%|
|Calcium 10%||Iron 11%|
|Vitamin K 4 mcg||Potassium 213 mg|
|Magnesium 36 mg|