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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These moist muffins are a wonderful morning treat, relates Margriet Neels of Ancaster, Ontario. My husband and our two daughters also love them as a snack. Ingredients:
3/4 cup fat-free milk |
1/2 cup maple syrup |
2 egg whites |
1 tablespoon canola oil |
1/2 cup shredded tart apple |
1/2 cup shredded carrot |
3/4 cup king arthur premium 100% whole wheat flour |
1/2 cup wheat bran |
1/4 cup king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat the milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine the dry ingredients; stir into milk mixture just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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