Carrot Muffins.....

I love our new Wii fit package....I just set it up and have this cute guy as a trainer only part I hate is when you are done with the particular exercise and he says...."Right on girl..."  so nerdy....I wish they had Hugh Jackman as a trainer....I would definitely be more motivated...:). 

So far I have lost 3 more pounds why can't I get under that 240 range?  I have lost about 2 dress sizes I am a snug 18...there is too much of me to loooove right now..so I will keep plugging on!

Anyway, I decided for all the GOOD foods I wrote about last time I will post a tried and true recipe:  Here you go.... if you eat these muffins in the morning around 8am lets say....they keep you going till about 10:30am where you can get your mid-morning snack, which in my case was a stick of string cheese (low fat).

These are awesome and guilt free.....love 'em....even my son (who is picky about about what he sticks in his mouth) thought they were "YUMMY MOM!"

Flax Seed Carrot Cake/ Muffins (makes 12)

Ingredients

• 3 egg whites
• 2/3 cup white sugar
• 1/4 cup nonfat milk
• 1/3 cup applesauce
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 1/3 cups whole wheat flour
• 2/3 cup all-purpose flour
• 2 tablespoons ground flax seed
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/3 cup chopped walnuts
• 1/4 cup raisins
• 1/2 (8 ounce) can crushed pineapple, drained
• 1 cup grated carrot

Directions

1.      Preheat oven to 350 degrees F. Lightly oil a 9x5 inch loaf pan or muffin pan with vegetable cooking spray.

2.      Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan of choice.

3.      Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes (less if making muffins). Set aside to cool for 10 to 20 minutes before refrigerating overnight.

**Amount Per Serving  Calories: 178 | Total Fat: 3.5g