HEART HEALTHY RECIPE (BREAKFAST): CARROT MUFFINS

·         3 cups shredded carrots (6 carrots)

·         ½ cup Splenda

·         ¼ cup brown sugar

·         3 TBSP canola oil

·         4 eggs whites

·         2 tsp. vanilla extract

·         1-8 ounce can crushed pineapple,       undrained in its own juice

·         ½ cup low fat buttermilk or soy milk

·         ¼ cup raisins

·         2 ½ cups whole wheat pastry flour

·         2 tsp. baking soda

·         1 tsp. ground cinnamon

·         1 tsp. pumpkin pie spice

·         ⅛ tsp. salt

·         Cooking spray

·         2 scoops natural flavor whey protein powder (30-40 grams protein)

1.      Preheat oven 350˚

2.      Spray muffin tins with non-stick cooking spray

3.      In a large bowl whisk together Splenda, brown sugar, canola oil, vanilla & egg whites

4.      Stir in pineapple, buttermilk and raisins

5.      In a separate bowl, stir together pastry flour, baking soda, cinnamon, pumpkin pie spice and salt

6.      Add flour mixture a little at a time to the pineapple mixture and mix well

7.      Stir in the carrots

8.      Pour the batter into the muffin cups until they are 2/3 full

9.      Bake about 20-25 minutes or until the center comes out clean when tested with a wooden toothpick

10.  Muffins may be frozen for 3 months

Servings:  18-22

Serving Size:  1 muffin

Nutritional Information

Calories:  110

Fat:  3 g

Saturated Fat: .5 g                       TIP:      

Cholesterol:  0 mg                        A brand called Designer Whey can be found in  

Sodium:  150 mg                           the natural food section of your grocery store.

Carbohydrate:  14 g

Fiber:  3 g

Protein:  7 g

Serving Suggestion:

Add 10 grams of protein such as a cup of plain yogurt.

"The Perfect Day"
By: Nanette Cameron, RD