SAVORY CARROT MUFFINS

By JoyceW-2

Great for a snack or as a vegetable side dish.

NOTES:

*Use a small food processor to grate the hazelnuts into powder.

** Squeezing out the moisture from the vegetables is important: the muffins may not hold together if you skip this step.


PointsPlus Value: 3
Yields 1 muffin per serving.

Ingredients

• 4 spray(s) cooking spray
• 1 pound(s) uncooked carrot(s), peeled and grated
• 3 rib(s) (large) uncooked celery, trimmed, strings removed, grated
• 1 small uncooked onion(s), grated (or finely chopped)
• 1/4 cup(s) parsley, fresh, minced
• 2 oz shelled hazelnuts, about 1/3 cup, processed into powder*
• 1/4 cup(s) seasoned bread crumbs
• 4 large egg(s), well beaten
• 1/2 cup(s) low fat cream cheese, at room temperature
• 1 tsp table salt
• 1/2 tsp black pepper, or more to taste

Details

Servings 12
Preparation time 20mins
Cooking time 52mins

Preparation

Step 1

Preheat oven to 350°F. Coat a 12-hole muffin pan with cooking spray or line holes with small squares of parchment paper.

Place carrot, celery and onion on a clean cloth; fold cloth over vegetables and squeeze out moisture.**

Combine all ingredients in a big bowl and mix thoroughly until cream cheese lumps disappear; spoon 1/3 cup of batter into each prepared muffin hole. Bake until center of muffins are completely set and a tester inserted in center of a muffin comes out clean, about 28 to 32 minutes. Cool for about 10 to 15 minutes before serving.