Tuesday, May 6, 2008

Light Carrot Muffins

2 cups whole-wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 egg whites or 3 eggs
1/4 cup oil
3/4 cup low-fat buttermilk
3/4 cup brown sugar
1/4 cup honey
2 teaspoons vanilla extract
2 cups grated carrots
1 apple, grated
1/2 cup craisins
1/4 cup chopped nuts, toasted (in pan with no oil, stir constantly)

Preheat the oven to 350 degrees and cook 15 minutes Makes 18 muffins


These are very tasty

1 comment:

Dave and Kathryn Dodds said...

These sound delish! I can't wait to make them!