Carrot Orange Muffins

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This is an adopted recipe. i haven't made it yet, but i will soon and will then update it with any necessary changes. >>a healthy, not-too-sweet muffin, so add more honey or some sugar if you prefer your muffins sweeter. You can also substitute 1 cup coarsely grated zucchini for the carrots. (from a cookbook called healthy hometown favorites".)"

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Steps

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Preheat oven to 400 degrees f.

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Coat 12 regular-sized or 36 mini muffin cups with non-stick spray.

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Set aside.

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In a large bowl , stir together flour , whole wheat flour , baking powder , cinnamon and salt.

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In a small bowl , stir together the egg whites , orange peel , orange juice , milk , oil , applesauce and honey.

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Beat with a fork until well-combined.

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Then stir in the carrots.

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Add the carrot mixture to the flour mixture.

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Stir just until moistened.

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Spoon the batter into the prepared muffin cups , filling each cup about three-quarters full.

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Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins , or until a toothpick inserted in the center comes out clean.

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Cool the muffins in the pan on a wire rack for 5 minutes.

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Then remove the muffins from the pan.

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Good served warm.

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Ingredients

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flour, whole wheat flour, baking powder, cinnamon, salt, egg whites, orange zest, fresh orange juice, skim milk, oil, unsweetened applesauce, honey, carrot