2003 Hearty Carrot Muffins

By boandozzy

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.

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

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 Spice Islands® Ground Saigon Cinnamon

Preparation

Step 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.