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    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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