Parsnip Muffins

Parsnip Muffins


1-1/2 cups all purpose flour
1/2 cup whole-wheat flour
5-1/2 teaspoons Equal? for Recipes
or or 18 packets Equal? sweetener
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups grated parsnips (4 medium) or carrots
1/2 cup raisins or currents
1 egg
2 egg whites
3/4 cup fruit puree fat replacement(*) or apple butter
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 tablespoons (finely) chopped pecans or walnuts (optional)

Equal sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

Preheat oven to 375oF. Lightly grease 12 muffin cups or coat with a nonstick spray.

Whisk flours, Equal?, cinnamon, baking soda, baking powder, and salt in a large bowl. Stir in parsnips and raisins.

Whisk egg, egg whites, fruit puree, oil and vanilla in a small bowl. Stir into dry ingredients until just moistened.

Spoon batter into muffin cups; sprinkle tops with nuts. Bake for about 20 minutes or until tops spring back when lightly pressed.

(*) such as Sunsweet? Lighter Bakeâ„¢

Yield: Makes 1 dozen muffins.

Nutritional Information:
Each serving provides: amount per serving
Calories 180
Protein 4 g
Total Carbohydrates 35 g
Total Fat 3 g
Cholesterol 18 mg
Sodium 265 mg
Food Exchanges: 2 bread, 1/2 fat
19% calorie reduction from traditional recipe

B-man :wink: