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    You are in: Home / Recipes / Carrot Muffins Recipe
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    Carrot Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Studentchef's Note:

    This is kosher for Passover. My father was cleaning his briefcase right after Passover had ended and realized he had kept this recipe under other papers. It was sent out to all students and teachers (my father included) by the school's Home and School Association, for Passover.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Beat egg whites until stiff.
    3. 3
      Beat the egg yolks until thick and lemon colored. Add grated almonds and carrots to yolk mixture and mix well.
    4. 4
      Add dry ingredients to yolk mixture and mix.
    5. 5
      Fold whites into egg yolk mixture.
    6. 6
      Spoon into muffin cups. Bake for 30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Muffins

    Serving Size: 1 (822 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 215.4
     
    Calories from Fat 109
    50%
    Total Fat 12.2 g
    18%
    Saturated Fat 1.4 g
    7%
    Cholesterol 88.1 mg
    29%
    Sodium 102.1 mg
    4%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 2.7 g
    11%
    Sugars 14.0 g
    56%
    Protein 7.3 g
    14%

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