Sunday, May 16, 2010

Mmmm Carrot Muffin Yeah!

Makes 8 muffins:

3/4 cup skim milk
2 egg whites
1 tbsp canola oil
1/2 cup grated apple
1/2 cup shredded carrot
1 cup whole wheat flour
3 tbsp sugar (or substitute 6 packs of splenda if you're trying to avoid sugar)
1 teaspoon baking flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Optional: golden raisins
Preheat oven to 375 degrees.

In a large bowl, beat the milk, egg whites, and oil until smooth.

Stir in apple and carrot. Combine the dry ingredients.

Stir into milk texture just until moistened.

Fill muffin cups 2/3 full. Top with raisins.

Bake for 18-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes.

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