Apple And Carrot Muffins Recipe

• 1 1/8 c. cake flour
• 1 1/2 Tbsp. cake flour
• 1/4 tsp baking soda
• 1 whl egg white
• 1/2 c. skim lowfat milk
• 1/2 Tbsp. vinegar
• 3/4 c. brown sugar
• 3/4 c. apple shredded
• 1/4 c. carrot shredded
• 1/4 c. unsweetened applesauce
• 1/2 tsp vanilla
• 1 tsp cinnamon dash ginger dash cloves dash nutmeg

1. I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful!
2. They are the first muffins which actually have theconsistency of regular, non-lf muffins.
3. I did use the cake flour as Marg suggested, but I had tried which in other muffin recipes, and still got thatvery rubbery consistency which lf-sweet things tend to have.
4. nf
5. Mix wet ingredients, and add in dry.
6. Stir till everything is moistened
7. (thesemake a very wet batter).
8. Spray a muffin pan with Pam, and fill the muffin c. 3/4 full.
9. Bake at 400 for 15-17 min, till a tootpick comes out dry.
10. This was half of the original recipe, and made 9 average muffins.
11. If I hada bigger pan, it probably would have made 6 nice-sized muffins.
12. Each has less than 1 gram of fat per muffin.

cake flour, cake flour, baking soda, egg, milk, vinegar, brown sugar, apple shredded, carrot, unsweetened applesauce, vanilla, cinnamon

Taken from cookeatshare.com/recipes/apple-and-carrot-muffins-66061 (may not work)