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Obesity Discussion · 07-22-07, 09:28 AM

CARROT-NUT MUFFINS

Servings: 12
Prep time: 0:10:00
Bake/Cook time: 0:25:00

Calories: 274
Fat: 24 grams
Protein: 8 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Net Carbs: 5 grams
Vegetable oil spray for muffing tin
1 cup Atkins Quick Cuisine Bake Mix

TM

1 cup finely ground almonds
1 1/4 cups granular sugar substitute
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup vegetable oil
4 eggs
1 medium carrot, coarsely grated (1 cup loosely packed)
2 teaspoons vanilla extract
1. Preheat oven to 350F. 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.
These tender muffins can be made ahead and frozen, though
nothing beats a freshly baked batch. What a great aroma to
wake up to!

07-22-07, 09:28 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,629 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Carrot-Nut Muffins CARROT-NUT MUFFINS Servings: 12 Prep time: 0:10:00 Bake/Cook time: 0:25:00 Calories: 274 Fat: 24 grams Protein: 8 grams Carbohydrates: 8 grams Fiber: 3 grams Net Carbs: 5 grams Vegetable oil spray for muffing tin 1 cup Atkins Quick Cuisine Bake Mix TM 1 cup finely ground almonds 1 1/4 cups granular sugar substitute 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup vegetable oil 4 eggs 1 medium carrot, coarsely grated (1 cup loosely packed) 2 teaspoons vanilla extract 1. Preheat oven to 350F. 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. These tender muffins can be made ahead and frozen, though nothing beats a freshly baked batch. What a great aroma to wake up to! Atkins - Carrot-Nut Muffins Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________