April 4, 2008, Newsletter Issue #158: Low Fat Carrot Muffins
Tip of the Week
2 cups flour, sifted
1 cup whole wheat flour, sifted
2 tsp baking powder
1 tsp nutmeg
1/2 tsp ginger
1/4 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/4 cup orange juice
1/2 cup applesauce
3 egg whites
2 cups carrots, shredded
1/2 cup raisins
Preheat oven to 375 degrees F.
Place paper baking cups into muffin pan and set aside. In large bowl, combine all dry ingredients and stir. In another bowl, combine orange juice, applesauce and egg whites; mix well. Pour juice mixture into flour mixture and mix well. Add carrot and raisins. Stir until raisins and carrots are completely incorporated. Fill paper baking cups 3/4 full. Bake for 20 minutes or until golden brown.
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