Snack

Muffins with Carrots and Cranberries is for Snack.

Muffins with Carrots and Cranberries takes several minutes to prepare.

Muffins with Carrots and Cranberries takes several minutes to cook.

Muffins with Carrots and Cranberries makes 36 servings.

The ingredients for Muffins with Carrots and Cranberries are:

3 cup Flour, white,
1 cup Whole Wheat Flour
1 1/2 cups Granulated Sugar
1/2 cup Splenda No Calorie Sweetener
2 tbs Cinnamon, ground
4 tsp Baking Powder
1 tsp Baking Soda
1 tap Salt
4 cups grated carrots
1 Apples finely chopped or grated
4 Egg
2 cups Applesauce, unsweetened,
2 medium Banana, mashed
2 tsp Vanilla Extract
1 to 2 cups Cranberries, dried

Here is how you make Muffins with Carrots and Cranberries:

Oven 375Coat muffin cups with cooking spray or use papers. (the batter sticks to the liners. I suggest no papers)Mix all dry ingredients (except craisins) in a bowl, set asideIn another bowl mix together eggs, applesauce, vanilla, and sugars. add carrots, banana, and apple by hand.Mix dry ingredients into wet ones until combined. Add dried cranberries, raisins, or whatever you like. (you can fill the cups up almost ot the top. The muffins get a top on them but don't seem to spill over.)Bake for 15 to 20 minutes or until golden and top springs back when lightly pressed. Serving Size:?36 muffins(also good flavor if you add a teaspeoon of ground ginger)Number of Servings: 36Recipe submitted by SparkPeople user FANCYFRANCY2.

The nutritional information for Muffins with Carrots and Cranberries is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 130.0

• Total Fat: 0.9 g
• Cholesterol: 20.6 mg
• Sodium: 162.3 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 1.9 g
• Protein: 2.4 g