Carrot Cinnamon Fruit n Nut Muffins

Created With: Baking Mix - Cinnamon

"Here is today's success:  Carrot Cinnamon Fruit n Nut Muffins.

"Dry ingredients: 
1 package Southaven Farm Cinnamon Baking Mix
1 cup granular Splenda or sugar
6 dried peach halves, cut with a scissor in 1/4" pieces
1/2 cup sliced almonds

"Mix all dry ingredients with a wire whisk.  Coating the fruit and nuts keeps them from sinking to the bottom of the muffins.

"Wet ingredients:
1 egg white
1 whole egg (I use omega-3 eggs)
1 - 2.5 ounce jar baby food strained prunes
1/2 cup skim milk
3 tablespoons canola oil
3/4 cup reduced fat buttermilk (I keep SAGO dried buttermilk in the fridge and mix 3 tablespoons buttermilk powder with 1 cup water)

"Beat wet ingredients together.  Add 2 shredded large carrots (about 2/3 cup shredded carrots).

"Add wet ingredients to dry ingredients and combine.  If necessary, add up to 3/4 cup water to make a batter consistency.  Use an ice cream scoop to put batter into lightly-sprayed muffin tins.  If any muffin spaces remain empty, half-fill with cold water.  Bake at 375 degrees for 20 minutes.

"These muffins are not only healthy and taste great but are pretty with their white and orange specks peeking out from their tops!"


NUTRITION INFORMATION per muffin (1 of 16), using Splenda:
170 calories, 6 grams fat, 5 grams fiber, 24 grams carbohydrate

NUTRITION INFORMATION per muffin (1 of 18), using sugar:
190 calories, 5 grams fat, 4 grams fiber, 32 grams carbohydrate