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Apple Carrot Muffins


1/2 cup peeled, diced baking apples 
1/4 cup finely grated baby carrots 
1 cup pre-sifted all-purpose flour
1/3 cup skim milk 
1/4 cup carrot juice
3 tablespoons sweetened smooth applesauce 
1 egg, lightly beaten 
1/3 cup light brown sugar 
1/4 teaspoon salt 
1 teaspoon double-acting baking powder 
1 teaspoon ground cinnamon 
3 tablespoons vanilla instant pudding mix powder 
1/2 teaspoon vanilla extract

Makes 8 muffins.


  1. Preheat the oven to 400 deg F. Place eight aluminum muffin liners in a muffin pan.

  2. Add the flour, salt, baking powder, and cinnamon into a small bowl. Stir to mix, about five strokes.

  3. Put the baby carrots and apples in a second small bowl. Add 2 tablespoons of the flour mixture to the apples and carrots, and gently stir to coat.

  4. Add the remaining ingredients to a third, larger bowl. Stir and mix thoroughly.

  5. Drop the remaining flour mixture into the egg mixture (bowl #3) in one addition. Stir for five strokes. Now add the apples and carrots (bowl #2) into this mixture (bowl #3). Stir just to blend, fifteen to thirty strokes. The batter should be a little lumpy; do not overstir.

  6. Spoon the batter into the muffin liners. Bake for 20 to 25 minutes. The muffins are done when they develop a light golden color and a toothpick inserted into the center of a muffin comes out clean.

  7. Cool the muffins in the pan for 2 minutes, then remove them to a wire rack.

Nutritional Information

Per Apple Carrot Muffin
139 calories
30.5 grams carbohydrates
3 grams protein
1 gram fat
6% calories from fat

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