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You Are Here Health and Nutrition > Recipes


Health and Nutrition

Carrot-Cardamom Muffins

Carrot-Cardamom Muffins As moist and sumptuous as carrot cake, these muffins won't hang around long.

Sunflower oil
1 cup all purpose flour
cup whole wheat flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup sugar
teaspoon cinnamon
1 teaspoon cardamom
cup golden raisins
cup orange juice
1 cup finely grated carrots
1 egg
1 tablespoon sunflower oil
cup dry roasted, lightly salted sunflower kernels

Lightly coat muffin pan with sunflower oil and preheat oven to 375F.

Combine dry ingredients and raisins. Mix together orange juice, carrots, egg, and oil; gently stir wet ingredients into dry. Add sunflower kernels gradually, being careful not to overmix.

Bake for 15-17 minutes or until golden. Let cool in pan about 10 minutes, remove to cooling rack.
12 servings
Per serving -- Calories: 166; Total Fat: 4.5 g; Carbohydrate: 29 g; Sat. Fat: 0.6 g; Dietary Fiber: 2 g; Cholesterol: 18 mg; Protein: 4 g; Sodium: 194 mg; Calcium: 41 mg


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