MOIST AND LOW FAT CARROT-RAISIN-APPLE-MUFFINS

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Moist and Low Fat Carrot-Raisin-Apple-Muffins image

I got this recipe from beginnertriathlete.com this summer and have been making it constantly ever since. I have adapted it slightly by omitting the nuts and using skim milk instead of buttermilk. I make it with applesauce but you can substitute it for canola oil quite nicely.

Provided by Canadian_in_the_Bay

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups carrots, finely shredded
1 medium apple, peeled and grated
1/2 cup raisins
3 eggs
1/2 cup skim milk
1/2 cup nuts, chopped
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350°F and spray or grease the muffin tins.
  • In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
  • In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
  • Add liquid ingredients to the dry ingredients and stir.
  • Add carrots, apple, raisins, and nuts.
  • Spoon batter into tins and bake for about 30 minutes.

Nutrition Facts : Calories 217.3, Fat 4.6, SaturatedFat 0.9, Cholesterol 46.7, Sodium 288.1, Carbohydrate 40.1, Fiber 3.4, Sugar 19.8, Protein 5.8

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