Here is a carrot muffins recipe vegetarian snack that tastes great.
As you may know, carrots contain important vitamins and nutrients and are naturally low in calories.
They are also low in saturated fat and high in dietary fiber.
1 cup (120g) flour
½ cup (100g) sugar, or equivalent sugar substitute
1 tablespoon (7ml) baking powder
¼ teaspoon (1ml) nutmeg
2⅓ (350g) cups shredded carrots
⅔ (160ml) cup fat-free milk
2 garlic cloves, finely chopped
2 tablespoons (30ml) fat-free sour cream
¼ cup (60ml) egg whites, lightly beaten
Line muffin pan with papers or spritz with non-stick spray.
In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg. In a separate bowl, mix together carrots, milk, sour cream, and egg white.
Blend together dry and wet ingredients. Fill each muffin cup a little over half full. Bake at 350 degrees F (175C) for 20 minutes.
A toothpick or fork inserted in center should come out clean when muffins are done.
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