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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

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!

Separating Eggs

I usually separate my eggs with my hands.  As I mentioned in the sidebar on egg safety (Recipe No. xx), 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?)

Carrot Muffins

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 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
2 Tbsp	non-fat yogurt
1/2 tsp	pure vanilla extract
1 cup	all purpose white flour
1/2 cup	whole wheat flour
1/4 tsp	salt
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	non-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 reduced-fat spread and whisk together until smooth. Add the 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.