Hearty Carrot Muffins

• 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 whole wheat flour
• 1/2 cup wheat bran
• 1/4 cup all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

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 375u0b0 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

milk, maple syrup, egg whites, canola oil, apple, shredded carrot, whole wheat flour, bran, allpurpose, sugar, baking powder, baking soda, salt, ground cinnamon

Taken from www.tasteofhome.com/recipes/hearty-carrot-muffins/ (may not work)