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

Ingredients:

• 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