Tuesday, September 6, 2011

A Taste of Tuesday: Updated Phallic Muffin Recipe

I have been tweaking my Phallic Bread recipe for a few years now. For starters, it is now Phallic Muffins, as they have a nicer, less dense consistency. I have also figured out the nutritional information on them. Here is the updated recipe with nutritional information:

Dee's Phallic Muffins
Makes: 60 mini-muffins

  • 1 pound of carrots
  • 2 bananas
  • 1/2 cup egg whites
  • Cinnamon, nutmeg to taste
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups white whole wheat flour
  • 3/4 cup Mott's Natural unsweetened Apple sauce
  • 1/2 cup Splenda brown sugar blend
  • (optional) 1 cup Raisins
  • (optional) 1 cup chopped pecans
Directions: Shred the carrots. Smoosh the bananas with a fork or potato masher. Add everything except the flour to the bananas and mix until smooth. Add the flour and mix until it looks mixed. Spray a mini-muffin pan with Pam (you need to do this as there is no oil in the recipe and they will stick otherwise.) Bake at 350 degrees for about 25 minutes; test for doneness at 20 minutes as it varies widely by the pan you use.

Nutritional information:
  • Calories: 48
  • Carbs: 8g
    • Dietary Fiber: .9g
    • Sugars: 3.7 g
  • Sodium: 28.4mg
  • Fat: 1.5
    • Saturated fat: .1g
  • Cholestorol: 0g
  • Protein: 1.1

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