| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose white flour |
| 1/2 |
c |
Whole-wheat flour |
| 1 1/4 |
c |
Sugar |
| 1 |
tb |
Ground cinnamon |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
c |
Grated carrots (4 medium) |
| 1 |
|
Apple peeled, cored and chopped (1 cup) |
| 1 |
c |
Raisins |
| 1 |
lg |
Egg, lightly beaten |
| 2 |
lg |
Egg whites, lightly beaten |
| 1/2 |
c |
Apple butter (as a replacement for the oil) |
| 1/4 |
c |
Vegetable oil preferable canola oil |
| 1 |
tb |
Pure vanilla extract |
| 2 |
tb |
Finely chopped walnuts or pecans |
| 2 |
tb |
Toasted wheat germ |
INSTRUCTIONS
Preheat oven to 375 degrees F. Lightly oil 18 muffin cups or coat with
nonstick cooking spray. In a large bowl, stir together flours, sugar,
cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and
raisins. In a medium-sized bowl, whisk together eggs, egg whites, apple
butter, oil and vanilla. Add to the dry ingredients and stir just until
moistened. Spoon the batter into the prepared muffin cups, filling them
about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle
over the muffin tops. Bake for 15 to 20 minutes, or until the tops are
golden and spring back when lightly pressed. Makes 18 muffins. From
Eating Well. I know that you can substitute applesauce for the apple
butter, although it might be nice to keep some around as an oil substitute.
(They used it to cut down on the fat content.)
Posted to FOODWINE Digest 14 November 96
Date: Thu, 14 Nov 1996 22:16:16 +0200
From: "Sho B. & Harry C." <shoharry@NETMEDIA.NET.IL>
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