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Carrot-Nut Muffins
Fra www.atkins.com
Carrot-Nut Muffins
These tender muffins can be made ahead and frozen, though nothing beats a freshly baked batch. What a great aroma to wake up to!
Vegetable oil spray for muffing tin
227 grams Atkins Quick Cuisine Bake Mix TM
227 grams finely ground almonds
283 grams granular sugar substitute
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
236 ml vegetable oil
4 eggs
1 medium carrot, coarsely grated (236 ml loosely packed)
2 teaspoons vanilla extract
 us
1. Preheat oven to 350°F. Grease one 12-cup muffin tin; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt and baking powder.
2. In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into bake mix mixture. Mix until just combined. Divide batter in muffin tins.
3. Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.
Servings: 12
Prep time: 10 minutes
Bake/Cook time: 25 minutes
Carbohydrates:
8 grams
Net Carbs:
5 grams
Fiber:
3 grams
Protein:
8 grams
Fat:
24 grams
Calories:
274
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Marianne
I expand my life to include the possibilities of miracles!
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