Apple and Carrot Muffins

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Title: Apple and Carrot Muffins
Yield: 1 Servings
Categories: Rave review, Breads: qui, Vegetarian


1 1/8 c Cake flour
1 1/2 tb Cake flour
1/4 ts Baking soda
1 Egg white
1/2 c Skim milk
1/2 tb Vinegar
3/4 c Brown sugar
3/4 c Apple; shredded
1/4 c Carrot; shredded
1/4 c Unsweetened applesauce
1/2 ts Vanilla
1 ts Cinnamon
1 ds Ginger
1 ds Cloves
1 ds Nutmeg

Recipe by: Nicki Fritz I tried (with a few minor
modifications) the Apple Pie muffins Marg posted, and they were wonderful!
They are the first muffins that actually have the consistency of regular,
non-lf muffins. I did use the cake flour as Marg suggested, but I had
tried that in other muffin recipes, and still got that very rubbery
consistency that lf-sweet things tend to have. [nf]

Mix wet ingredients, and add dry. Stir until everything is moistened
(these make a very wet batter). Spray a muffin pan with Pam, and fill the
muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes
out dry.

This was half of the original recipe, and made 9 average muffins. If I had
a bigger pan, it probably would have made 6 nice-sized muffins. Each has
less than 1 gram of fat per muffin.
Posted to JEWISH-FOOD digest V96 #53

Date: Tue, 15 Oct 1996 23:03:58 -0800

From: "Jenny S. Johanssen"