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Hearty Carrot Muffins Recipe

Hearty Carrot Muffins Recipe

"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."
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling YIELD:12 servings

Ingredients

  • 3/4 cup fat-free milk
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1/2 cup shredded 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

  • 1. 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 Facts

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.