CARROT AND ALMOND MUFFINS

Carrot and Almond Muffins image

Provided by AdriMicina

Time 25m

Yield 15 serving(s)

Number Of Ingredients 14

3/4 cup pureed cooked carrot
1/4 cup sunflower oil
1/2-3/4 cup brown sugar (depending on how sweet you want them to be)
3/4 cup low-fat plain yogurt
3/4 cup orange juice
1/3 cup walnuts, finely chopped (but not ground)
1/2 cup almonds, finely chopped (but not ground)
1/2 orange, rind of, grated
1 dash cinnamon
1 teaspoon vanilla
2 drops almond essence
2 cups self-rising flour
1/2 cup whole wheat flour
1/4 teaspoon baking powder

Steps:

Preheat oven 180°C, grease muffin pans or line them with paper cups.
In a bowl mix well wet ingredients (carrot puree through to almond essence).
Fold in dry ingredients all at once, taking care not to overmix.
Spoon in prepared muffin pans and bake for 15-20 minutes or until top is brown and toothpick inserted in center comes out clean.

Nutrition Facts : Calories 198.1, Fat 8.2, SaturatedFat 0.9, Cholesterol 0.5, Sodium 247.5, Carbohydrate 27.9, Fiber 1.8, Sugar 11.1, Protein 4.3