Carrot Muffins
35 MIN | 12 SERVINGS
Carrots add moisture and a little vitamin A to these tender, flavorful muffins.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon allspice
- 2 cups Kellogg's® Special K® Cereal Original
- 1/4 cup firmly packed brown sugar
- 1 cup lowfat buttermilk
- 2 egg whites
- 2 tablespoons canola or corn oil
- 1 cup shredded carrots
Directions
1. In medium mixing bowl stir together flour, baking powder, baking soda, and
allspice. Set aside.
2. Measure KELLOGG'S SPECIAL K cereal, sugar, and buttermilk into large mixing
bowl. Stir to combine. Let stand 5 minutes to soften. Stir in egg whites,
oil, and carrots.
3. Add flour mixture, stirring only until combined. Spoon batter evenly into
twelve 2-1/2-inch muffin pan cups coated with cooking spray.
4. Bake at 400° F about 20 minutes or until lightly browned. Serve warm.
