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Hearty Carrot Muffins Recipe

Photo by: Taste of Home

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"These moist muffins are a wonderful morning treat," relates Margriet Neels of Ancaster, Ontario. "My husband and our two daughters also love them as a snack."

This recipe is:

Healthy

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12 Servings
Prep: 10 min. Bake: 20 min. + cooling

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

Directions

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 cooking spray; fill two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Analysis: One muffin equals 109 calories, 1 g fat (trace saturated fat), trace cholesterol, 242 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Hearty Carrot Muffins published in Light & Tasty December/January 2002, p7

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas