Carrot Muffins - Atkins diet recipe
Carrot Muffins Atkins Recipes
- Vegetable oil for the muffing tin
- Soya powder of soy flour( sifted)- 1 cup
- Ground almonds ( finely ground)- 1 cup
- Sugar substitute (granular)- 1.25 cups
- Cinnamon- 2 teaspoons
- Salt-1/2 teaspoon
- Baking powder- ½ teaspoon
- Vegetable oil- 1 cup
- Eggs- 4 nos.
- Carrot- 1( medium, grated coarsely; loosely packed – 1 cup)
- Vanilla extract- 2 teaspoons
Directions:
The oven is preheated to 350F. A 12-cup tin (muffin) is greased and set aside. Bake mix, sugar substitute, and salt, cinnamon, baking powder are whisked together in a large bowl. Carrot, vanilla extract, eggs and vegetable oil are whisked in a bowl which is medium in size.
The carrot mixture is poured in soy mixture. Until it combines, mix. The batter is divided in muffin tins. Till the mixture turns golden brown, bake for 20 to 25 minutes. It should satisfy the cake tester by ensuring that the cake tester is clean when inserted. The wire rack is cleaned.
Categories:
American, Desserts, Breakfast and brunch recipes, phase 3 phase 4, Breads, grains.
Nutritional information:
The total number of calories is 274 with net carbohydrate content being 8 grams, fiber 2 grams, protein 8 grams and fat 24 grams.
Recipe Information:
This recipe makes twelve servings at a time. Actually the preparation time is about ten minutes. The marinate time is zero. The time that is to be taken for cooking is twenty five minutes. There is no time needed for cooling as the serving can be done hot.
