Low-Fat Morning Glory Muffins II

Name: Low-Fat Morning Glory Muffins II
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18
Ingredients: 1 1/2 c all purpose flour; 1/2 c whole wheat flour; 1 1/4 c splenda; 1 Tbsp ground cinnamon; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 c grated carrots; 1 apple- peeled, cored, and chopped; 1 c raisins; 1 egg; 2 egg whites; 1/2 c apple butter; 1/4 c vegetable oil; 1 Tbsp vanilla extract; 2 Tbsp chopped walnuts; 2 Tbsp toasted wheat germ

By Theresa Putz
@theresapbar

These muffins are low-fat, easy to make, freeze well, and are delicious!

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

Prep:

30 Min

Cook:

20 Min

Ingredients

1 1/2 c

all purpose flour
1/2 c

whole wheat flour
1 1/4 c

splenda
1 Tbsp

ground cinnamon
2 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
2 c

grated carrots
1

apple- peeled, cored, and chopped
1 c

raisins
1

egg
2

egg whites
1/2 c

apple butter
1/4 c

vegetable oil
1 Tbsp

vanilla extract
2 Tbsp

chopped walnuts
2 Tbsp

toasted wheat germ
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How to Make Low-Fat Morning Glory Muffins II

Step-by-Step

1. Preheat oven to 375 degrees F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil, and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt. Stir in carrots, apples, and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
5. Bake at 375 degrees F for 15-20 minutes, or until the tops are golden and spring back when lightly pressed.