APPLE-CARROT MUFFINS
Servings : 9
1 large Granny Smith apple
3 medium Carrots, peeled
3 Egg whites, lightly beaten
2 tablespoons Canola oil
1/4 cup Unsweetened applesauce
1/2 cup Dark brown sugar
1 teaspoon Vanilla
3/4 cup Flour
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Salt
1/3 cup Quick-cooking oatmeal
2/3 cup Dark or golden raisins
1/2 cup Grape Nuts cereal
1. Preheat oven to 350 degrees. Spray nine regular-sized
muffin cups with vegetable cooking spray and set aside.
2. Cut the apple into quarters and remove the core.
Coarsely grate the apple and carrots, either by hand or
with a food processor. Combine with the lightly beaten
egg whites, oil, applesauce, brown sugar and vanilla.
3. Sift together the flour, soda, baking powder, cinnamon,
nutmeg, cloves and salt. Stir into the moist
ingredients. Add the oatmeal, raisins and cereal. Spoon
in the prepared muffin tins, filling to the top.
4. Bake 30 minutes, until the muffins test clean. Cool a
few minutes in the pan before unmolding onto a cooling
rack.