Snack

Whole Wheat/Wheat Germ Carrot Cake Muffins is for Snack.

Whole Wheat/Wheat Germ Carrot Cake Muffins takes 15 minutes to prepare.

Whole Wheat/Wheat Germ Carrot Cake Muffins takes 20 minutes to cook.

Whole Wheat/Wheat Germ Carrot Cake Muffins makes 12 servings.

The ingredients for Whole Wheat/Wheat Germ Carrot Cake Muffins are:

1 cup whole wheat flour
1 cup raw wheat germ
1/2 cup Truvia
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 egg
3/4 cup milk
1/3 cup unsweetened applesauce
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded carrots

Here is how you make Whole Wheat/Wheat Germ Carrot Cake Muffins:

Preheat oven to 350 degrees.Stir together dry ingredients in a large bowl. In a different bowl mix together egg, milk, and applesauce, then add to the dry ingredients and mix lightly. Gently fold in raisins, walnuts, and carrots.Spray a muffin tin with non-stick cooking spray, and fill cups about 2/3- 3/4 full. Bake at 350 degrees for 20- 25 minutes, or until edges are brown and muffin tops bounce back when pressed lightly.Serving Size: Makes 12 MuffinsNumber of Servings: 12Recipe submitted by SparkPeople user ABICRAFT.

The nutritional information for Whole Wheat/Wheat Germ Carrot Cake Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 140.8

• Total Fat: 5.2 g
• Cholesterol: 20.8 mg
• Sodium: 20.0 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 3.2 g
• Protein: 5.8 g