Healthy Children - July 2014


Apple-Carrot Muffins

Prep time: 15 minutes
Total time: 25 minutes
Serves: 12

1 apple, medium
1 carrot
1 cup flour, whole wheat
1 cup flour, all-purpose
1 cup wheat germ, toasted
1 tablespoon baking powder
½ teaspoon salt
½ cup liquid egg substitute
2 tablespoons canola oil
8 fluid ounces apple juice, unsweetened
1/3 cup unsweetened applesauce
¼ cup raisins
¼ cup pecans, chopped

Preheat oven to 375 F . Line 12 standard muffin cups with paper liners or spray lightly with cooking spray. Wash, core, and shred apple (McIntosh, Granny Smith, Rome, and Gala work well). Wash, peel and grate carrot. Set aside.

In a large bowl, mix together the flours, wheat germ, baking powder, and salt. Make a well in the center and set aside.

In a medium bowl, combine the egg substitute, oil, apple juice, and applesauce with an electric mixer.

Pour the egg mixture into the well of the flour mixture and stir just until the dry ingredients are evenly moistened, being careful not to over mix.

Fold in the shredded apple and carrot, raisins, and chopped pecans.

Spoon the batter into the prepared muffin cups, filing cups about 2/3 full.

Bake for 25 minutes, or until lightly browned and a toothpick inserted into the centers comes out clean.