Carrot Pecan Muffins (2.5 PTS)

Recipe Ingredients

1/3 cup	53g / 1.9oz	Golden raisins
1/4 cup	59ml	Orange juice
3/4 cup	46g / 1.6oz	Rye flour
3/4 cup	46g / 1.6oz	Wheat flour - whole-grain
3/4 cup	46g / 1.6oz	Cornmeal
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Yogurt - skim milk
2 tablespoons	30ml	Dark brown sugar
1 tablespoon	15ml	Egg (large)
1 tablespoon	15ml	Egg white (large)
1 1/2 cups	165g / 5.8oz	Carrots - shredded
2 tablespoons	30ml	Pecans - coarsely chopped

Recipe Instructions

Preheat oven to 400 degrees. Prepare muffin tins with Pam or liners. In

small bowl soak raisins in orange juice for 15 minutes. Meanwhile in

large bowl, stir together the rye flower, whole wheat flour, corn meal,

baking powder, baking soda, and salt. Make a well in the center.

In small bowl stir together the yogurt, sugar, egg and egg white until

blended. Stir in the carrots, raisins and juice just until combined. Pour

into dry ingredients until just combined. Do not over mix.

Spoon 1/4 cup batter into each muffin cup and sprinkle with nuts. Bake

18-20 minutes until golden and toothpick comes out clean.

Per serving (1 muffin): 131.4 cals; 2.3g fat; 0.7g sat fat; 20mg chol;

24.7g carb; 2.5g fiber; 4.3 g protein; 279mg sodium

Posted to CHILE-HEADS DIGEST V3 #

WW Pointed by Mary [[email protected]]10/29/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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