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10 minutes
10 minutes
- 1 cinnamon-raisin English muffin, halved
- 3 baby carrots, shredded
- 1 pinch ground nutmeg
- 1 tablespoon crunchy peanut butter
- 1 tablespoon whipped cream cheese
- 0.25 cup clover sprouts
- Toast English muffin halves until golden brown.
- Combine shredded carrots and a generous sprinkle of fragrant nutmeg in a small bowl.
- Coat one side of the English muffin with creamy peanut butter.
- Spread a layer of creamy cream cheese on the other side of the English muffin, then layer with fresh carrots and crunchy sprouts. Close the sandwich by putting both sides together.
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