Low-Fat
Preheat oven to 350 degrees.
1 large Granny Smith apple
3 medium Carrots -- peeled
3 Egg whites -- lightly beaten
2 tablespoons Canola oil
1/4 cup Unsweetened applesauce
1/2 cup Dark brown sugar
1 teaspoon Vanilla
3/4 cup Flour
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Salt
1/3 cup Quick-cooking oatmeal
2/3 cup Dark or golden raisins
1/2 cup Grape Nuts cereal
Serving Size : 9
1. Spray nine regular-sized muffin cups with vegetable cooking
spray and set aside.
2. Cut the apple into quarters and remove the core. Coarsely grate the apple and carrots, either by
hand or with a food processor. Combine with the lightly beaten egg whites, oil, applesauce,
brown sugar and vanilla.
3. Sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir into the
moist ingredients. Add the oatmeal, raisins and cereal. Spoon in the prepared muffin tins, filling
to the top.
4. Bake 30 minutes, until the muffins test clean. Cool a few minutes in the pan before unmolding
onto a cooling rack.
Preheat oven to 350 degrees.
1 large Granny Smith apple
3 medium Carrots -- peeled
3 Egg whites -- lightly beaten
2 tablespoons Canola oil
1/4 cup Unsweetened applesauce
1/2 cup Dark brown sugar
1 teaspoon Vanilla
3/4 cup Flour
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Salt
1/3 cup Quick-cooking oatmeal
2/3 cup Dark or golden raisins
1/2 cup Grape Nuts cereal
Serving Size : 9
1. Spray nine regular-sized muffin cups with vegetable cooking
spray and set aside.
2. Cut the apple into quarters and remove the core. Coarsely grate the apple and carrots, either by
hand or with a food processor. Combine with the lightly beaten egg whites, oil, applesauce,
brown sugar and vanilla.
3. Sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir into the
moist ingredients. Add the oatmeal, raisins and cereal. Spoon in the prepared muffin tins, filling
to the top.
4. Bake 30 minutes, until the muffins test clean. Cool a few minutes in the pan before unmolding
onto a cooling rack.
