Jumbo Carrot Muffins

I mentioned over the weekend that I finally purchased Agave Nectar from a local health food store. I’ve read a lot of things about agave nectar and really wanted to try it. Agave nectar is a low calorie sweetener that has a low glycemic index, so its good for people watching their blood sugar. I’ve never tried it before, it tastes really good, you can use it to sweeten coffee or tea, but I really wanted to try baking with it to see what would happen

When I am making something new, I like to see other recipes and then modify from there. I found a great looking recipe at www.fatfreevegan.com I changed a few things, but they still turned out great! These muffins contain no eggs or butter, or oil!

Here are the ingredients:

*1 3/4 whole wheat pastry flour
*1/4 cup raw sugar
*1/4 cup ground flax seed
*1 tsp. baking powder
*1 tsp. baking soda
*1 tsp. cinnamon
*1/2 tsp. salt
*1/3 cup agave nectar
*1/2 cup plain or vanilla yogurt
*1/4 cup skim milk
*1/5 block of tofu (91 grams)
*1 1/2 cups shredded carrots
*1/4 cup chocolate chips

Directions:

1. In a large bowl, combine all the dry ingredients.

2. In a smaller bowl, add all the wet ingredients, except the carrots.

3. Mix the wet and dry ingredients together until the batter is incorporated and moist. It will seem like you don’t have enough liquid, but it will come together after a minute.

4. I made jumbo muffins. So this recipe made 6. Bake at 350 for 15 minutes, or until a toothpick comes out clean.

I will post the picture later, I made these at 10:00 p.m. last night, so after that I was done for the evening!

They turned out great, they are moist, have great flavor, and are healthy! I’m thinking that by adding the tofu, it helps keep it moist since you don’t use any type of oil, or eggs.

Each jumbo muffin is 265 calories 2 grams of fat and 6 grams of fiber!

Don’t forget to visit my sister’s blog for day 6 of my brother Charlie’s virtual book tour!!