07-22-07, 09:28 AM
|
#1 (permalink)
|
| Administrator
Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 19,330
Thanks: 36
Thanked 90 Times in 81 Posts
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
158 lb Current Weight:
155 lb Goal Weight:
-27 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
__________________  |
|  |
Linear Mode
