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Hearty Carrot Muffins cont.
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1/2 teaspoon ground cinnamon
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |