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Whole-Grain Carrot Muffins is for Breakfast.

Whole-Grain Carrot Muffins takes 20 minutes to prepare.

Whole-Grain Carrot Muffins takes 25 minutes to cook.

Whole-Grain Carrot Muffins makes 12 servings.

The ingredients for Whole-Grain Carrot Muffins are:

* Milk, 1%, 1 cup (remove)
* Molasses, .25 cup (remove)
* *Canola Oil, .25 cup (remove)
* Egg, fresh, 1 large (remove)
* FiberPlus Cinnamon Oat Crunch, 1 cup (remove)
* Carrots, raw, 1 cup, grated (remove)
* *Whole Wheat Flour, .75 cup (remove)
* *Flour, white, .5 cup (remove)
* Baking Powder, 3 tsp (remove)
* Salt, .5 tsp (remove)
* Cinnamon, ground, .5 tsp (remove)
* Prunes, dried, 1 cup, pitted (remove)
* Kretschmer Wheat Germ (2 Tbsp), 1 serving (remove)

Here is how you make Whole-Grain Carrot Muffins:

Preheat oven to 375 degrees. Grease muffin tin. In medium bowl, with fork, beat milk, molasses, oil, egg, cereal, and carrots until well blended; let stand 10 minutes.In large bowl, combine wheat and white flours, baking powder, salt, and cinnamon. Add cereal mixture to flour mixture; stir just until flour mixture is moistened (batter will be lumpy). Stir in dried plums.Spoon batter into muffin pan, sprinkle with wheat germ. Bake until muffins begin to brown and toothpick inserted in center of muffin comes out clean, about 25 minutes. Immediately remove muffins from pan. Serve warm or cool on wire rack to serve later. Number of Servings: 12Recipe submitted by SparkPeople user COURTLOVE01.

The nutritional information for Whole-Grain Carrot Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 174.6

• Total Fat: 5.7 g
• Cholesterol: 18.7 mg
• Sodium: 257.8 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 3.5 g
• Protein: 3.8 g