Snack

whole grain Carrot/pumpkin muffins is for Snack.

whole grain Carrot/pumpkin muffins takes several minutes to prepare.

whole grain Carrot/pumpkin muffins takes several minutes to cook.

whole grain Carrot/pumpkin muffins makes 18 servings.

The ingredients for whole grain Carrot/pumpkin muffins are:

2 Cups whole wheat Flour,
1/2 C. Quaker Oat Bran Cereal,
Carrots, raw, 6 shredded
1 tsp Baking Powder
1 tsp Baking Soda
1 15 oz can Libby's 100% pure Pumpkin
1 C. Granulated Sugar,
1/4 Splenda Brown Sugar Blend, or just use brown sugar
6 oz Yogurt, plain, skim milk,

Here is how you make whole grain Carrot/pumpkin muffins:

preheat oven to 350.combine pumpkin, and yogurt in mixing bowl. combine all the dry ingredients in a medium bowl toss carrots in to coat with the flour mixtrue to prevent ensure even mixing of the carrots. combine with wet ingredients. divide batter evenly among 18 regular muffin tins. bake at 350 for 20-25 min or until a cakes test done. let cool in pans abut ten min then remove and cool completly on wire rack. wrap individually, eat within a couples days or freeze and thaw as needed. makes 18 servings.Number of Servings: 18Recipe submitted by SparkPeople user SPRINKLE65.

The nutritional information for whole grain Carrot/pumpkin muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 130.7

• Total Fat: 0.6 g
• Cholesterol: 0.2 mg
• Sodium: 119.2 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 3.5 g
• Protein: 3.3 g