Carrot-Nut Muffins Recipe - Cooking Index
Carrot-Nut Muffins Recipe - Cooking Index
| 1 cup | 110g / 3.9oz | Atkins Bake Mix - (scant) |
| 1 cup | 146g / 5.1oz | Finely-ground almonds - (scant) |
| 1 1/2 cups | 297g / 10oz | Granular sugar substitute |
| = (such as granular Splenda) | ||
| 2 teaspoons | 10ml | Cinnamon |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1 cup | 237ml | Vegetable oil |
| 4 | Eggs | |
| 1 | Carrot - coarsely grated (medium) | |
| 2 teaspoons | 10ml | Vanilla extract |
Heat oven to 350 degrees. Grease two 6-cup muffin tins; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt, baking soda, and baking powder.
In a medium bowl, mix vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into bake mix mixture. Mix well. Divide batter in muffin tins.
Bake 20 to 25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.
This recipe yields 12 servings.
Carbohydrates: 9 grams
Net Carbs: 6 grams
Fiber: 3 grams
Protein: 5.5 grams
Fat: 27 grams
Calories: 312
Description:
"These tender muffins can be made ahead and frozen, though nothing beats a freshly baked batch. What a great aroma to wake up to!"
Source:
Atkins Cookbook at http://atkinscenter.com
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