Carrot, Zucchini, and Apple Muffins
Source of Recipe
Cooking Light
List of Ingredients
2 1/2 cups all-purpose flour
1 cup unsifted whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1/2 sp salt
1/2 cup firmly packed brown sugar
1/2 tsp cinnamon
1/2 tsp ginger
1 cup coarsely shredded zucchini
1 cup coarsely peeled shredded carrot
1 cup coarsely shredded Granny Smith apple
2 egg whites
2 cups low-fat buttermilk
4 tbsp nonfat yogurt
1 tsp vanilla extract
Recipe
Preheat oven to 350 degrees. Spray 12-muffin pan with vegetable oil.
In a large bowl mix together flours, baking powder, soda, salt, sugar, cinnamon, ginger, zucchini, carrot and apple. Set aside.
In a medium bowl, lightly beat egg whites. Add buttermilk, yogurt, and vanilla extract. Mix together. Add to dry ingredients and stir until blended.
Spoon into muffin pan. Bake 30 minutes. Remove from pan and cool on rack. Spray pan with vegetable oil. Spoon rest of muffin mix into pans. Bake 30 minutes.
Yield: 18 muffins.
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