Categories: Breakfast, bread, not tried

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/4 cups white sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups grated carrots - (4 medium size or 24 baby carrots) (or run through food processor)
• 1 apple - peeled, cored, and chopped (do in food processor)
• 1 cup raisins
• 1 egg
• 2 egg whites
• 3/4 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.

2. In a medium bowl, whisk together eggs, egg whites, applesauce, 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 applesauce mixture until just moistened. Stir in walnuts. Spoon the batter into the prepared muffin cups, filling them about 3/4 full (or completely full).

4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

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