Gluten-Free Carrot-Maple Muffins

Desserts, Breakfast, Gluten-Free, Vegetarian, <401 cal,

Per Serving Gluten-Free Carrot-Maple Muffins
Makes: 12 muffins
Serving Size: 1 muffin
Calories	180
Fat	4	g
Saturated Fat	0.7	g
Carbohydrate	33	g
Fiber	1	g
Sugars	10	g
Cholesterol	30	mg
Sodium	260	mg
Potassium	135	mg
Protein	4	g
Phosphorus	145	mg
Choices: Carbohydrate 2, Fat 0.5

Ingredients

		Cooking spray
2	cups	gluten-free multipurpose flour (such as King Arthur)
1/3	cup	Splenda Sugar Blend
2	tsp.	gluten-free baking powder*
1	tsp.	baking soda
1	tsp.	ground cinnamon
1/4	tsp.	ground nutmeg
1/4	tsp.	sea salt
1	cup	low-fat buttermilk
2	Tbsp.	canola oil
3	Tbsp.	pure maple syrup
2		eggs, beaten
2	cups	peeled, grated carrots
1	Tbsp.	fresh grated lemon zest

*Note: Not all baking powders are gluten-free. Look for brands that use potato starch or cornstarch rather than wheat starch.

Position the oven rack in the lower third of the oven. Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray.
In a large bowl, combine the gluten-free multipurpose flour, Splenda, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a small bowl, whisk together the buttermilk, canola oil, maple syrup, and eggs. Add the buttermilk mixture to the dry ingredients, and mix until combined. Fold in the grated carrots and lemon zest.
Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven. Allow the muffins to cool in the pan for 5 minutes. Remove the muffins from the pan and completely cool them on a wire rack.