Gluten-Free Carrot-Maple Muffins
Per ServingGluten-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 | ||
- Makes: 12 muffins
- Serving Size: 1 muffin
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
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 |
Directions
- 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.
