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Parsnip Muffins
Ingredients:
- 1-1/2 cups all purpose flour
- 1/2 cup whole-wheat flour
- 5-1/2 teaspoons Equal® for Recipes
or or 18 packets Equal® sweetener
or 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)
Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Directions:
- 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.
(*) such as Sunsweet® Lighter Bake™
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 |
| 19% calorie reduction from traditional recipe |
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Source: With permission from Merisant/Equal Company. Equal® sweetener is a registered trademark of the Merisant Company.
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