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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 24 |
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I usually double the recipe in order to use a whole apple (and 2 medium-ish carrots). If you don't have protein powder (available in the bulk section of most grocery and/or health food stores), then use 3/4 c. whole wheat flour, 1/2 cup wheat bran, and 1/4 cup all-purpose flour. Try them with nuts or raisins or even dried cranberries for an autumn taste treat. Ingredients:
3/4 cup 1% low-fat milk |
1/2 cup maple syrup |
2 egg whites |
1 tablespoon canola oil |
1/2 cup grated tart apple |
1/2 cup shredded carrot |
1/2 cup protein powder |
1/2 cup whole wheat flour |
1/4 cup wheat bran |
1/4 cup all-purpose flour |
3 tablespoons sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon nutmeg |
1/8 teaspoon allspice |
Directions:
1. Preheat oven to 375.
2. In a large bowl, beat the milk, syrup, egg whites, and oil until smooth. Stir in apple and carrot.
3. Combine the dry ingredients; stir into milk mixture just until moistened.
4. Coat muffin cups with cooking spray; fill two-thirds full.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pan to a wire rack.
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