** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. of the carrots and the oil. Form 12 2-inch meatballs.
3. Combine remaining carrots and oil. Roll meatballs in carrots.
4. Place in greased muffin cups, sprinkle with leftover carrots and cover with foil.
5. Bake at 375 degrees for 25 minutes. Remove foil and bake 5 more minutes until tips of carrots begin to brown.
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Dietary Notes:
This recipe is high in Vitamin A with 178% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Soy, Gluten, MSG, Poultry, Rice, Sulfites, Turkey, Spring Onion, Garlic, Vinegar, Onion allergies.