Carrot Muffins with Currants
|Atkins quick quisine bake mix||1 Cup (16 tbs)|
|Whole-wheat flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Granulated sugar substitute||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, peeled and grated to make 3/4 cup|
|Dried currants||3 Tablespoon|
1. Move a rack to the middle of the oven and heat to 350°F. Spray a 12-cup muffin tin with cooking spray.
2. Whisk together bake mix, flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and sugar substitute in a medium bowl; make a well in the center. Lightly beat eggs in another bowl, then whisk in sour cream and oil until combined; stir in carrot and currants. Pour into well in dry ingredients, mixing until just blended.
3. Scoop 1/3 cup batter into each muffin cup, filling it approximately two-thirds full. Bake until a toothpick inserted in one of the center muffins comes out clean, 20 to 22 minutes. Cool in pan for a few minutes so they will be easier to remove. Serve hot.