Hearty Carrot Muffins
- 34 cup nonfat milk
- 12 cup maple syrup
- 2 egg whites
- 1 tablespoon canola oil
- 12 cup apple, grated tart
- 12 cup carrot, shredded
- 34 cup whole wheat flour
- 12 cup wheat bran
- 14 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 teaspoon salt
- 12 teaspoon ground cinnamon
- 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.
nonfat milk, maple syrup, egg whites, canola oil, apple, carrot, whole wheat flour, bran, flour, sugar, baking powder, baking soda, salt, ground cinnamon
Taken from www.food.com/recipe/hearty-carrot-muffins-393362 (may not work)