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Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:18Yield:18 muffinsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:18Yield:18 muffins
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:18
Servings:
18
Yield:18 muffins
Yield:
18 muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwhole-wheat flour1cupall-purpose flour¾cupsugar1tablespoonground cinnamon1teaspoonbaking powder1teaspoonbaking soda¼teaspoonsalt2 cups grated carrots, (4 medium)1apple, peeled and finely chopped½cupraisins1large egg2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions½cupapple butter¼cupcanola oil1tablespoonvanilla extract2 tablespoons finely chopped walnuts, or pecans2tablespoonstoasted wheat germ
Cook Mode(Keep screen awake)
Ingredients
1cupwhole-wheat flour
1cupall-purpose flour
¾cupsugar
1tablespoonground cinnamon
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
2 cups grated carrots, (4 medium)
1apple, peeled and finely chopped
½cupraisins
1large egg
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions
½cupapple butter
¼cupcanola oil
1tablespoonvanilla extract
2 tablespoons finely chopped walnuts, or pecans
2tablespoonstoasted wheat germ
Directions
Preheat oven to 375 degrees F. Coat 18 muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
Tips
Ingredient note: Dried egg whites are pasteurized–a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered “safe”). You’ll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
Originally appeared: EatingWell Magazine, Holiday Issue 1995
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Nutrition Facts(per serving)162Calories4gFat29gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
