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...
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?)
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.
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.
Nutrition Facts
Serving size = 1 muffin
Servings = 6
Amount Per Serving
Calories 161
Calories from Fat 29
% Daily Value
Total Fat 3g
5%
Saturated Fat 1g
4%
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 287mg
12%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
11%
Sugars 1g
Protein 6g
Vitamin A 67%
Vitamin C 2%
Calcium 7%
Iron 10%
Vitamin K 4 mcg
Potassium 158 mg
Magnesium 28 mg
Dr. Gourmet Healthy Recipes : Breakfast : Carrot Muffins
