Garden Herb Muffins

         Yield: 12 Servings
Categories: Muffins, Low-Fat

2 c Flour 1 tb Sugar 2 ts Baking powder 1 ts Garlic powder 1 ts Dry mustard 1/2 ts Salt 2 Egg whites, lightly beaten 1 c Skim milk 1/2 c Carrots, grated 1/4 c Green onions, chopped 4 tb Nonfat yogurt Preheat oven to 375 Into a large bowl, sift together the flour and the next six dry ingredients. In a small mixing bowl, combine the egg and the rest of the ingredients. Blend the egg mixture gently into the flour mixture. Coat muffin pan with cooking spray. Spoon batter into muffin cups. Bake 18-20 minutes. Recipe by: Sandra C. Krogh (Modern Maturity Sep/Oct 95)