Hearty Carrot Muffins
Source of Recipe
Light & Tasty Magazine
Exchanges
Yield: 12
3/4 c. fat-free milk
1/2 c. maple syrup
2 egg whites
1 T. canola oil
1/2 c. grated tart apple
1/2 c. shredded carrot
3/4 c. whole wheat flour
1/2 c. wheat bran
1/4 c. all-purpose flour
3 T. sugar
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cinnamon
In a large bowl, beat the first 3 ingredients until smooth. Stir in apple and carrot. Combine dry ingredients; stir into milk just until moistened. Coat muffin cups with nonstick cooking spray; ill2/3 full.
Bake at 375-F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutritional Analysis: One muffin equals: 109 calories…1 gm fat (trace saturated)…trace cholesterol…229 mg sodium…23 gm carbohydrate…2 gm fiber…3 gm protein ++++ Exchanges: 1 starch…1 fruit
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