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Carrot Muffins (Reduced-fat)

Makes 24 muffins

• 2 cups whole-wheat flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 egg whites
• 1/4 cup canola oil
• 3/4 cup low-fat buttermilk
• 3/4 cup sugar
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 apple, grated
• 1/2 cup raisins
• 1/4 cup chopped nuts, toasted

Preheat the oven to 350 degrees. Spray 24 muffin cups with nonstick spray, or use paper liners. Set aside.

Combine the flour, baking soda, salt and cinnamon, and stir to mix. Set aside. In a large bowl, lightly beat the egg whites with a fork. Add the oil, buttermilk, sugar, honey and vanilla. Beat lightly to combine. Add the carrots, apple, raisins and nuts. Stir to combine.

Add the flour mixture to the carrot mixture and stir just until moistened. Do not over mix. Fill the muffin cups three-quarters full. Bake for 15 to 18 minutes, or until the top of the muffin springs back when you touch it lightly.

Per muffin: 121 calories, 3 g fat, trace cholesterol, 149 mg sodium, 20 g carbohydrates, 3 g protein, 2 g fiber.

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