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!
Ingredients
Preparation
Preheat 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.
3 comments:
Hey, is this the recipe on the bran bag? I think I've made this one before now that I look at the ingredients. I didn't cook them long enough or something though because they were a bit too goey inside...
Not sure...it is on the Cooking Light website. Try them again, they are really good, I promise ;)
mmmm. I need to try those! They look so good. I make something like that called morning glorious muffins. It takes awhile to shred the carrots, apples, and I know there is something else I am forgetting that goes in them too. They also have coconut, walnuts, and raisins so you have to like a variety of things ;) Your recipe is lower in fat/cals :)
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