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Add a photoServings: 12
Ingredients
- 1 c. Atkins Bake Mix - (scant)
- 1 c. finely-grnd almonds - (scant)
- 1 1/2 c. granular sugar substitute (such as granular Splenda)
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking pwdr
- 1 c. vegetable oil
- 4 x Large eggs
- 1 med carrot coarsely grated
- 2 tsp vanilla extract
Directions
- Heat oven to 350 degrees. Grease two 6-c. muffin tins; set aside. In a large bowl whisk together bake mix, grnd almonds, sugar substitute, cinnamon, salt, baking soda, and baking pwdr.
- In a medium bowl, mix vegetable oil, Large eggs, carrot, and vanilla extract. Pour carrot mix into bake mix mix. Mix well. Divide batter in muffin tins.
- Bake 20 to 25 min till golden, and a cake tester inserted in centers comes out clean. Cold on wire rack.
- This recipe yields 12 servings.
- Description: "These tender muffins can be made ahead and frzn, though nothing beats a freshly baked batch. What a great aroma to wake up to!"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 207 | |
| Calories from Fat 189 | 91% |
| Total Fat 21.38g | 27% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 69mg | 23% |
| Sodium 377mg | 16% |
| Potassium 62mg | 2% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.56g | 0% |
| Protein 2.8g | 4% |
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