Carrot-Pecan Muffins
| Yield: | 12 Servings |
| Categories: | Breakfast, Healthy, Breads |
| 1/3 | c | Golden Raisins |
| 1/4 | c | Orange Juice |
| 3/4 | c | Rye Flour |
| 3/4 | c | Wheat Flour; Whole-Grain |
| 3/4 | c | Cornmeal |
| 2 | ts | Baking Powder |
| 1 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1 | c | Yogurt; Skim Milk |
| 2 | tb | Dark Brown Sugar |
| 1 | lg | Egg |
| 1 | lg | Egg White |
| 1 1/2 | c | Carrots; shredded |
| 2 | tb | Pecans; coarsely chopped |
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