Jumbo Banana-Carrot Muffins |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Julye Byrd, Azle, Texas Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 eggs, separated |
1 tablespoon honey |
1/4 teaspoon grated orange peel |
2 medium ripe bananas, mashed |
1 cup shredded carrots |
1/2 cup unsweetened applesauce |
Directions:
1. In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange peel. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce.
2. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 9 jumbo muffins.
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