APPLE-CARROT MUFFINS
2 eggs
2 egg whites
1 1/4 tsp. Sweet 'n Low granulated sugar substitute
1/3 c. sugar
1/2 c. vegetable oil
1 c. finely chopped apple (1 med.)
1 c. grated carrots (4 med.)
1 tsp. vanilla extract
1 c. whole wheat flour
1 c. cake flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
Preheat oven to 375 degrees. In large bowl, stir together eggs, egg
whites, Sweet 'n Low, sugar, oil, apple, carrots and vanilla.
In another large bowl, stir together whole wheat and cake flours, baking
powder, baking soda, salt and cinnamon. Fold dry ingredients into liquid
ingredients until just mixed. Spray 12-cup muffin pan with non-stick cooking
spray. Spoon equal amounts of batter into each muffin-pan cup. Bake 20 to 25
minutes or until golden. Remove muffins from pan and cool on wire rack. Makes
12 muffins.
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