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Recipe
Anytime Apple Carrot Muffins Recipe
| Servings: 25 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 25 servings | |
| Calories 184 | |
| Calories from Fat 24 | 13% |
| Total Fat 2.7g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 1mg | 0% |
| Sodium 209mg | 9% |
| Potassium 123mg | 4% |
| Total Carbs 37.85g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 21.47g | 14% |
| Protein 2.63g | 4% |
Ingredients Convert Measures
- 3 c. all-purpose flour
- 1 c. whole wheat flour
- 2 c. sugar
- 2 tsp baking soda
- 2 tsp baking pwdr
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2/3 c. plain non-fat yogurt
- 1/2 c. orange juice
- 1/2 c. maple syrup
- 6 x egg whites or possibly 1 c. non fat egg substitute
- 1/4 c. canola oil
- 1 1/2 Tbsp. vanilla extract
- 2 tsp dry orange peel
- 1 quart /1 lb grated carrots
- 1 quart /1 lb shredded Washington apples
Directions
- In mixing bowl blend flours sugar baking soda baking pwdr salt cinnamon and nutmeg. In separate bowl blend yogurt orange juice maple syrup egg whites oil vanilla orange peel carrots and apples. Stir apple mix into dry ingredients just till moistened; don't overmix. Portion 1/3 c. into paper-lined or possibly non-stick muffin tins. Bake in preheated 375 F oven for 22 to 25 min till tops spring back when lightly touched.
