Carrot Muffins

(12 servings)

  • 3/4 cup soy milk
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1 Tablespoon canola oil
  • 1/2 cup tart apple - grated
  • 1/2 cup carrot - grated
  • 3/4 cup whole wheat flour
  • 3 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
In a large bowl, beat milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine dry ingredients; stir into milk mixture until moist.

Coat muffin tins with nonstick cooking spray. Fill two-thirds full.

Bake in a 375 degree oven for 18-20 minutes or until a toothpick comes out clean. Cool five minutes.

Carrots are a tremendous source of vitamin A which aids eye sight... a great recipe for a positive point of view.

Mr Breakfast would like to thank janeboo for this recipe.

Recipe number 635. Submitted 9/15/2002.