Beet Muffins
2014-07-23 10:29:09
Serves 12
Prep Time
15 min
Cook Time
25 min
Nutrition Facts
Serving Size
67g
Servings
12
Amount Per Serving
Calories 126
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 32mg
11%
Sodium 129mg
5%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
5%
Sugars 15g
Protein 4g
Vitamin A
1%
Vitamin C
7%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Non stick cooking spray
- 2 tablespoons nutritional yeast
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ cup fresh orange juice
- ½ teaspoon salt
- ¾ cup sugar
- ¼ canola oil
- 2 large eggs
- ½ cup plain low fat yogurt
- ¼ non fat milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons grated orange zest
- 1 cup of peeled small diced fresh beets
Instructions
- Preheat over to 400 degrees
- Coat a 12 muffin pan with cooking with cooking spray or use cupcake liners
- In a medium bowl whisk together the nutritional yeast, the whole-wheat flour baking powder and the salt
- In a large bowl beat together the sugar, oil and eggs until the mixture is slightly frothy
- Whisk in the orange juice, yogurt, milk, vanilla extract and orange zest.
- Stir the dry ingredients with the wet, mixing just enough to combine them
- Pour batter in the prepared muffin pan
- Bake until a knife inserted in the center of one of the muffin comes out clean, about 25 minutes.
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