Apple-Carrot Muffins

| Next >>

Title: Apple-Carrot Muffins
Yield: 9 Servings
Categories: Bread, Muffins, Vegetarian, Low-Fat


1 lg Granny Smith apple
3 md Carrots, peeled
3 Egg whites, lightly beaten
2 tb Canola oil
1/4 c Unsweetened applesauce
1/2 c Dark brown sugar
1 ts Vanilla
3/4 c Flour
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/4 ts Salt
1/3 c Quick-cooking oatmeal
2/3 c Dark or golden raisins
1/2 c Grape Nuts cereal

1. Preheat oven to 350 degrees. Spray nine regular-sized muffin cups with
vegetable cooking spray and set aside. 2. Cut the apple into quarters and
remove the core. Coarsely grate the apple and carrots, either by hand or
with a food processor. Combine with the lightly beaten egg whites, oil,
applesauce, brown sugar and vanilla. 3. Sift together the flour, soda,
baking powder, cinnamon, nutmeg, cloves and salt. Stir into the moist
ingredients. Add the oatmeal, raisins and cereal. Spoon in the prepared
muffin tins, filling to the top. 4. Bake 30 minutes, until the muffins test
clean. Cool a few minutes in the pan before unmolding onto a cooling rack.

From Gemini's MASSIVE MealMaster collection at