Carrot Muffins


Image © Kate Headley


1. Preheat oven to 350F.

2. In a large mixing bowl, combine the eggs or tofu, milk, honey, and oil.

3. Add the sugar, flour, cracked wheat, bran, baking soda, baking powder, and cinnamon. Mix until just combined.

4. Stir in the carrots, walnuts, and currants or raisins.

5. Place in 12 individual muffin tins and bake until a toothpick inserted in the center comes out clean, approximately 20 minutes.

Yield: 12 muffins

Nutrients per serving (values for eggs and non-fat milk): Calories: 299; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrate: 37 g; Dietary Fiber: 6 g; Sugars: 17 g (Added sugars 7 g); Protein: 8 g; Sodium: 270 mg; Potassium: 221 mg; Calcium: 106 mg; Vitamin D: 17 IU; Iron 2 mg.

(Tbsp = tablespoon; tsp = teaspoon; g = grams; mg = milligrams; IU = International Units)

Recipe adapted from The Pescetarian Plan by Janis Jibrin, recipes by Sidra Forman (Ballantine Books, 2014)



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