INGREDIENTS:1 cup whole-wheat flour
1 cup all purpose flour
3/4 cup sugar
1 Tbsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups grated carrots
1 apple, chopped (recipe calls for peeled, I left mine on)
1/2 cup raisins
1 large egg
2 large egg whites
1/2 cup apple butter
1/4 cup canola oil
1 Tbsp. vanilla
2 Tbsp. finely chopped walnuts or pecans
2 Tbsp. toasted wheat germ
*1/2 cup dried pineapple bits cut into pieces (* my addition)
PREPARATION:Pre-heat oven to 375. I used my silicone muffin cups for some (12) and paper cups for the rest. Whisk wheat flour, regular flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
Bake the muffins until the tops are golden brown and spring back when touched lightly; 15-25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
I was intrigued by this recipe since it included several items I had never baked with before, namely: apple butter, wheat germ and whole wheat flour. I have to tell you I wasn't sold on the wheat germ on the top, but I looked up the value of wheat germ and it contains several vital nutrients. So, considering I have a whole jar of wheat germ now, I guess I'll continue to use it as I make more; or find other recipes that call for wheat germ. :)
Thank you www.eatingwell.com for the recipe!
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