Share |

Apple Carrot Muffins

 

What You Need

3 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup plain non-fat yogurt
1/2 cup orange juice
1/2 cup maple syrup
6 egg whites or 1 cup non fat egg substitute
1/4 cup canola oil
1 1/2 tablespoons vanilla extract
2 teaspoons dried orange peel
1 quart/1 lb grated carrots
1 quart/1 lb shredded apples


Directions:

1) In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

2) In separate bowl, blend yogurt orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.

3) Stir apple mixture into dry ingredients just until moistened; do not overmix.

4) Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 F oven for 22 to 25 minutes, until tops spring back when lightly touched.

Winery Holmberg OrchardsPick Your Own Holmberg OrchardsFarm Market Holmberg Orchards