Apple and Carrot Muffins Recipe

Submitted by administrator, 550 days 10 hours ago.

yield : 1 Servings

ingridients :

1 1/8	c	Cake flour
1 1/2	tb	Cake flour
1/4	ts	Baking soda
1		Egg white
1/2	c	Skim milk
1/2	tb	Vinegar
3/4	c	Brown sugar
3/4	c	Apple; shredded
1/4	c	Carrot; shredded
1/4	c	Unsweetened applesauce
1/2	ts	Vanilla
1	ts	Cinnamon
1	ds	Ginger
1	ds	Cloves
1	ds	Nutmeg

directions :

Recipe by: Nicki Fritz <FRITZ[at]QHORSE.STX.COM> I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins that actually have the consistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried that in other muffin recipes, and still got that very rubbery consistency that lf-sweet things tend to have. [nf]

Mix wet ingredients, and add dry. Stir until everything is moistened (these make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry.

This was half of the original recipe, and made 9 average muffins. If I had a bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin. Posted to JEWISH-FOOD digest V96 #53

Date: Tue, 15 Oct 1996 23:03:58 -0800

From: "Jenny S. Johanssen" <johanssen[at]matnet.com>