Hearty Carrot Muffins
"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."
SERVINGS
|
12
|
CATEGORY
|
Low Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
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.