69 Calorie Carrot Muffins <3 *fixed
jamiekathleen99
Posts: 16 Member
These are the best DIET carrot muffins out there. And a good size too!
1 Cup Splenda No Calorie Sweentener
1 Cup All Purpose Flour
1 Cup Grated Carrot
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Cloves
1/2 tsp Nutmeg
1 tbsp Ground Cinnimon
Dash of Salt
1/4 Cup of Egg White
1/4 Cup Becel (light margerine in Canada, You can use your own at your local grocerystore)
2 single Silhouettes yogurt cups. (peach is often the best) ( Sugarfree, Lowfat, skim yougurt. Usually 35 Calories each)
1 tsp Vanilla
1. Preheat oven to 350 degrees, aline 12 muffin papers in muffin pan.
2. Blend together dry ingredients, set aside.
3. Blend together liquid ingredients in a small bowl on high for 2 mins.
4. Add liquid mixture to dry mixture.
5. Seperate into the 12 muffin cups. Large sized.
6. Bake for 22-26 mins until done. Let cool. Serve.
1 Cup Splenda No Calorie Sweentener
1 Cup All Purpose Flour
1 Cup Grated Carrot
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Cloves
1/2 tsp Nutmeg
1 tbsp Ground Cinnimon
Dash of Salt
1/4 Cup of Egg White
1/4 Cup Becel (light margerine in Canada, You can use your own at your local grocerystore)
2 single Silhouettes yogurt cups. (peach is often the best) ( Sugarfree, Lowfat, skim yougurt. Usually 35 Calories each)
1 tsp Vanilla
1. Preheat oven to 350 degrees, aline 12 muffin papers in muffin pan.
2. Blend together dry ingredients, set aside.
3. Blend together liquid ingredients in a small bowl on high for 2 mins.
4. Add liquid mixture to dry mixture.
5. Seperate into the 12 muffin cups. Large sized.
6. Bake for 22-26 mins until done. Let cool. Serve.
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Replies
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Ok I made these using guess work before the 'fixed' topic
I used vegetable oil (1/4 cup) instead of margarine and I did use splenda but don't plan on buying more in the future (I was using it up) I would like to try these out with a more natural substitution for sweetener. My daughter LOVES them however my husband and I said if we made them again (with splenda) we'd use 50%-75% of the splenda as they were a bit too sweet for us. (Great with strong black coffee). Consistency with olive oil did work so thanks so much I will be making them again 
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I made these tonight and they are amazing! Thanks so much for sharing!0
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