Morning Glory Muffins

Morning Glory Muffins

• 1 egg
• 2  egg whites
• 1 ∕ 2    cup apple butter
• 1 ∕ 4  cup vegetable oil
• 1  tablespoon vanilla extract
• 11 ∕ 2  cups all-purpose f   our
• 1 ∕ 2  cup whole-wheat f   our
• 11 ∕ 4  cups sugar
• 1  tablespoon ground cinnamon
• 2    teaspoons baking powder
• 1 ∕ 2  teaspoon baking soda
• 1 ∕ 2  teaspoon salt
• 2    cups grated carrots
• (1 ∕ 2 pound)
• 1  apple,peeled,cored,and chopped
• 1  cup raisins
• 2  tablespoons finely chopped walnuts
• 2  tablespoons toasted wheat germ

1. Preheat oven to 375°F. Lightly oil 18 muf n cups, or coat with nonstick cooking spray.
2. In a bowl, whisk together egg, egg whites, apple butter, oil, and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt. Stir in carrots, apple, and raisins. Stir in apple butter mixture until just moistened. Spoon batter into prepared muf n cups, filling each about three-fourths full.
4. In a small bowl, combine walnuts and wheat germ; sprinkle over muf n tops.
5. Bake 15 to 20 minutes, or until tops are golden and spring back when lightly pressed. Let cool about 5 minutes.

PER 1 MUFFIN SERVING 194 CAL; 4.2g FAT 

(0.6g SAT); 3.1g PRO; 37g CARB; 2g FIBER; 

175mg SODIUM; 12mg CHOL