Zutaten für Garden Bounty Muffins
- Sugar
- Splenda Sugar Substitute
- Carrot
- 1 cup grated zucchini
- 1/2 cup raisins
- Natural Applesauce
- Egg
- 2 large egg whites
- Canola Oil
- 1 teaspoon vanilla extract
- Whole Wheat Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Orange Zest
- Ground Nutmeg
- Baking Soda
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Zubereitung von Garden Bounty Muffins
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, combine 1/2 cup granulated sugar, 1/2 cup Splenda, 1 cup grated zucchini, 1/2 cup grated carrots, 1/2 cup raisins, 1 cup homemade cinnamon applesauce, 2 large eggs, 2 large egg whites, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Mix until well blended.
- In a medium bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon orange zest, 1/2 teaspoon ground nutmeg, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Do not overmix.
- Fill muffin cups ¾ full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
51g
Fat
2g
Carbs
9g
