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Carrot Pecan Muffins Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Sweetened applesauce||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs), melted (Fleischmann'S)|
|Egg beaters||1⁄4 Cup (4 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Pecan halves||1⁄2 Cup (8 tbs), divided|
|Powdered sugar glaze||2 Tablespoon|
Calories 438 Calories from Fat 163
% Daily Value*
Total Fat 19 g29%
Saturated Fat 2.7 g13.6%
Trans Fat 0.3 g
Cholesterol 0 mg
Sodium 290.2 mg12.1%
Total Carbohydrates 63 g21%
Dietary Fiber 3.9 g15.7%
Sugars 29.7 g
Protein 6 g12.3%
Vitamin A 95.6% Vitamin C 2.8%
Calcium 5% Iron 13.5%
*Based on a 2000 Calorie diet
In large bowl, combine applesauce, brown sugar, margarine and Egg Beaters.
Stir in flour mixture, carrots and 1/3 cup pecans just until moistened.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Bake at 350°F for 20 to 25 minutes or until lightly browned.
Cool on wire rack.
Drizzle tops of muffins with Powdered Sugar Glaze; sprinkle with remaining pecans.