Parsnip Muffins

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Parsnip Muffins

1-1/2 cups all purpose flour

1/2 cup whole-wheat flour

5-1/2 teaspoons Equalfor Recipes or 18 packets Equal sweetener or 3/4

cup Equal Spoonful™

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1-1/2 cups grated parsnips (4 medium) or carrots

1/2 cup raisins or currents

1 egg

2 egg whites

3/4 cup fruit puree fat replacement(*) or apple butter

2 tablespoons vegetable oil

1 tablespoon vanilla extract

2 tablespoons (finely) chopped pecans or walnuts (optional)

 

 

 

 

 

Preheat oven to 375oF. Lightly grease 12 muffin cups or coat with a

nonstick spray.

Whisk flours, Equal, cinnamon, baking soda, baking powder, and salt in

a large bowl. Stir in parsnips and raisins.

Whisk egg, egg whites, fruit puree, oil and vanilla in a small bowl.

Stir into dry ingredients until just moistened.

Spoon batter into muffin cups; sprinkle tops with nuts. Bake for about

20 minutes or until tops spring back when lightly pressed.

 

Yield: Makes 1 dozen muffins.

 

Nutritional Information:

Each serving provides: amount per serving

Calories 180

Protein 4 g

Total Carbohydrates 35 g

Total Fat 3 g

Cholesterol 18 mg

Sodium 265 mg

Food Exchanges: 2 bread, 1/2 fat

 

Source: Equal Co.

Formatted by Chupa Babi in MC: 12.26.06

 

(*) such as Sunsweet Lighter Bake™

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