Carrot-Wheat Germ Muffins
Source of Recipe
Unkown
Exchanges
Yield: 12
2 cups whole-wheat flour
1 cup toasted wheat germ
1 tablespoon baking powder
1/2 teaspoon coarse salt
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 cup apple juice
1/2 cup frozen unsweetened apple juice concentrate, thawed
1/3 cup unsweetened applesauce
1 cup grated carrots
1/2 cup golden raisins, tightly packed
1/3 cup chopped walnuts
Vegetable cooking spray or canola oil
Preheat the oven to 375F. Combine the first four ingredients in a small mixing bowl; whisk well.
Combine the eggs and the next four ingredients in a large mixing bowl; beat well at medium speed of a mixer. Add the dry ingredients, stirring just until moist.
Fold in the carrots, raisins, and walnuts; spoon the batter into muffin cups lightly coated with cooking spray or oil, filling the cups about two-thirds full.
Bake at 375F for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Place the muffin tin on a wire rack and cool for 10 minutes; remove from the pan and cool completely on a wire rack.
Serving: 1 muffin equals: Calories: 216; Protein: 7.4 g; Carbohydrate: 34 g; Fiber: 4.5 g; Sodium: 156 mg;
Fat 6.7 g (Sat: 0.88 g, Mono: 2.34 g, Poly: 2.91 g, Trans: 0.01 g); Cholesterol: 35 mg ++++ Exchanges: 2 starch exchanges and 1 fat
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