Ingredients
3/4 cup fat-free milk1/2 cup maple syrup2 egg whites1 tablespoon canola oil1/2 cup shredded tart apple1/2 cup shredded carrot3/4 cup whole wheat flour1/2 cup wheat bran1/4 cup all-purpose flour3 tablespoons sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon
Preparation
In a large bowl, beat the milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine the dry ingredients; stir into milk mixture just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
