My friend Andrea is starting a Friday recipe swap...this week's theme is bread. I'm actually stealing Rachel's recipe...we used to make this one all the time when we were doing Weight Watchers (er, yeah, I need to start that up again). I believe this is from Cooking Light. These muffins freeze well, I put them in individual baggies in the freezer for a good grab-n- go breakfast. I know the ingredient list is long, but these are well worth it. Yummy!
PreparationPreheat oven to 375°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.