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Hearty Carrot Muffins

 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."
12 ServingsPrep: 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 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

  • 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,

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Hearty Carrot Muffins (continued)

Nutritional Facts: 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.