Hearty Carrot Muffins
Source of Recipe
Source: Light & Tasty magazine
List of Ingredients
3/4 cup fat-free milk
1/2 cup maple syrup
2 egg whites
1 tablespoon canola oil
1/2 cup grated tart apple
1/2 cup shredded carrot
3/4 cup whole-wheat flour
1/2 cup wheat bran
1/4 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Recipe
In a large bowl, beat the milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine the dry ingredients; stir into milk mixture just until moistened. Coat muffin cups with nonstick cooking spray; fill two-thirds full. Bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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