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

1. In a large bowl, beat the milk, syrup, egg whites and oil until smooth.
2. Stir in apple and carrot.
3. Combine the dry ingredients; stir into milk mixture just until moistened.
4. Coat muffin cups with cooking spray; fill two-thirds full.
5. Bake at 375 for 18-20 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pan to a wire rack.
7. 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)