The yummy muffin that brightens the morning, has been given a Recipe Makeover. It's lower in calories, fat and carbs than traditional muffins.
Per serving: 175 calories and 7g fat.
Saves: 137 calories and 12g fat!
Preparation Time: 35 mins
Cooking Time: 35 mins
Yield: 18 x small muffins
Muffins can be quite high in fat and calories. Our made-over recipe reduces the fat by replacing 1/2 cup of the oil with equal amount of applesauce, partially replacing the whole eggs with egg whites, and reducing the nuts. To increase the nutrition wheat germ, whole grain flour, and more carrots and apples have been added.
Preheat oven to 350º F. Line muffin tins with paper muffin liners or spray tins with nonstick cooking spray.
In a large mixing bowl combine the flours, sugar, baking soda, cinnamon, and salt. In a separate mixing bowl whisk together the egg, egg whites, oil, applesauce, and vanilla extract. Gently stir in the apples, raisins and carrots. Add the egg mixture to the flour mixture and stir lightly until just blended.
Spoon the batter into muffin tins, filling about 2/3 full. In a small bowl combine walnuts and wheat germ. Sprinkle over the top of the muffins.
Bake in preheated oven for 35 minutes or until spring back when lightly touched. Cool for 5 minutes; remove from the pan and cool on a rack.
These muffins can be frozen and/or warmed before serving.