Morning Carrot Muffins

Ingredients:

1 1/4 cups all-purpose flour

3/4 cup whole-wheat flour

1 cup sugar

2 teaspoons baking soda

1 tablespoon cinnamon

1/4 teaspoon salt

2 cups shredded carrot

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup unsweetened coconut

1 finely chopped medium apple

3 eggs

1/4 cup vegetable oil

1 cup unsweetened applesauce

2 teaspoons vanilla extract

Yield:

18 muffins

Directions:

Preheat oven to 350 degrees F. Spray 18 muffin cups with nonstick spray or line them with muffin liners. In a large bowl, mix together flours, sugar, baking soda, cinnamon, and salt. Stir in carrots, raisins, nuts, coconut, and apple. In a separate bowl, beat together eggs, oil, applesauce, and vanilla. Stir wet ingredients into the flour mixture until just moistened. Do not overmix. Scoop batter into prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional Analysis:

170 calories

6 g fat

1.5 g saturated fat

30 mg cholesterol

180 mg sodium

27 g carbohydrate

2 g fiber

16 g sugars

10 g added sugar

3 g protein