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Apple and Carrot Muffins

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Bread Vegetarian

Ingredients:

  • 1 1/8 c Cake flour
  • 1 1/2 tb Cake flour
  • 1/4 ts Baking soda
  • 1 Egg white
  • 1/2 c Skim milk
  • 1/2 tb Vinegar
  • 3/4 c Brown sugar
  • 3/4 c Apple; shredded
  • 1/4 c Carrot; shredded
  • 1/4 c Unsweetened applesauce
  • 1/2 ts Vanilla
  • 1 ts Cinnamon
  • 1 ds Ginger
  • 1 ds Cloves
  • 1 ds Nutmeg

Directions:

Recipe by: Nicki Fritz <FRITZ@QHORSE.STX.COM> I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins that actually have the consistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried that in other muffin recipes, and still got that very rubbery consistency that lf-sweet things tend to have. [nf]
 
Mix wet ingredients, and add dry. Stir until everything is moistened (these make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry.
 
This was half of the original recipe, and made 9 average muffins. If I had a bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin. Posted to JEWISH-FOOD digest V96 #53
 
Date: Tue, 15 Oct 1996 23:03:58 -0800
 
From: "Jenny S. Johanssen" <johanssen@matnet.com>