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Blueberry-Carrot Muffins

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Blueberry-Carrot Muffins
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12
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Rise and shine! Give classic blueberry muffins a clever boost with this better-for-you recipe.

Ingredients

1
box (19 oz) Betty Crocker™ wild blueberry muffin mix
1
pouch (4 oz)100% carrot purée
Water and eggs

Directions

  • 1 Make blueberry muffins as directed on box--except substitute carrot purée for the oil.
Tips  

Serve these muffins as a snack for your kids as well as for an easy breakfast.

Dress up these muffins with a glaze! Mix 1/2 cup powdered sugar and 1 tablespoon milk. Drizzle over warm muffins.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
140
(
Calories from Fat
20
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
1g
4%
,
Trans Fat
0g
)
Cholesterol
30mg
10%
Sodium
230mg
9%
Potassium
50mg
1%
Total Carbohydrate
27g
9%
(
Dietary Fiber
1g
5%
,
Sugars
0g
)
Protein
3g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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