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Ingredients
- 1 apple, medium
- 1 carrot
- 1 cup flour, whole-wheat
- 1 cup flour, all-purpose
- 1 cup wheat germ, toasted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup liquid egg substitute
- 2 tablespoons canola oil
- 8 fluid ounces apple juice, unsweetened
- 1/3 cup unsweetened applesauce
- 1/4 cup raisins
- 1/4 cup pecans, chopped
Details
Servings 12
Preparation time 15mins
Cooking time 25mins
Preparation
Step 1
•Preheat oven to 375°F. Line 12 standard muffin cups with paper liners or spray lightly with cooking spray.
•Wash, core, and shred apple. (McIntosh, Granny Smith, Rome, and Gala work well.) Wash, peel, and grate carrot. Set aside.
•In a large bowl, mix together the flours, wheat germ, baking powder, and salt. Make a well in the center and set aside.
•In a medium bowl, combine the egg substitute, oil, apple juice, and applesauce with an electric mixer.
•Pour the egg mixture into the well of the flour mixture and stir just until the dry ingredients are evenly moistened, being careful not to overmix.
•Fold in the shredded apple and carrot, raisins, and chopped pecans.
•Spoon the batter into the prepared muffin cups, filling cups about 2/3 full.
•Bake for 25 minutes or until lightly browned and a toothpick inserted into the centers comes out clean.
•Cool in the pan on a rack for 5 minutes before removing from pan.
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