APPLE CARROT MUFFINS
PREP TIME: 15 MINUTES TIME: 25 MINS YIELDS: 12
INGREDIENTS
1 APPLE - MEDIUM
1 CARROT
1 CUP WHOLE- WHEAT FLOUR
1 CUP ALL PURPOSE FLOUR
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 OZ APPLE JUICE- UNSWEETENED
1/3 CUP UNSWEETENED APPLESAUCE
1/4 CUP OF RAISINS
1/4 CUP PECANS CHOPPED
DIRECTIONS
PREHEAT OVEN TO 375 F
LINE A MUFFIN TIN WITH MUFFIN CUPS OR SPRAY WITH PAN SPRAY
WASH CORE AND SHRED APPLE-SET ASIDE
WASH PEEL AND GRATE CARROT-SET ASIDE
IN A LARGE BOWL
MIX TOGETHER THE FLOURS
WHEAT GERM AND BAKING POWDER & SALT
MAKE A WELL IN CENTER AND SET ASIDE
IN MEDIUM BOWL
COMBINE & MIX WITH MIXER
EGG SUBSTITUTE
OIL
APPLE JUICE
APPLESAUCE
POUR THE EGG MIXTURE INTO THE DRY WELL
STIR JUST UNTIL DRY MIXTURE IS COMPLETELY MOISTENED
CAREFUL NOT TO OVER MIX
FOLD IN SHREDDED APPLE & CARROT RAISINS AND NUTS
SPOON BATTER INTO MUFFIN CUPS
FILLING CUPS 2/3 FULL
BAKE FOR 25 MINUTES OR TIL LIGHTLY BROWNED
PLACE TOOTHPICK IN CENTER MAKE SURE COMES UP CLEAN
COOL IN PAN ON RACK FOR 5 MINUTES
190 CALORIES - 1.0 FAT - 0 CARBS - 220MG SODIUM - 7g SUGAR