|Carrot Breakfast Muffins
Serves 12 / Pack with: a small tub of yogurt. Drink: orange juice. Storage tip: These keep well in the freezer.
1 cup all-purpose flour
1. Preheat oven to 350º. Coat muffin cups with cooking spray. In a large bowl, sift together first nine ingredients (flour through salt). Set aside.
PER SERVING: 200 cal, 20% fat cal, 4g fat, 2g sat fat, 41mg chol, 5g protein, 36g carb, 3g fiber, 140mg sodium