1 cup all-purpose (plain) flour
1 cup whole-wheat flour
¾cup sugar
2 teaspoon baking soda
2 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup egg substitute
½ cup vegetable oil
½ cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups chopped apples, unpeeled
½ cup raisins
¾ cup grated carrots
2 tablespoons chopped pecans
Heat the oven to 350 degrees. Line a standard muffin pan with paper or foil liners.
In a bowl, combine the flours, sugar, baking soda, cinnamon and salt. Whisk to blend evenly.
In a separate bowl, add egg substitute, oil, applesauce and vanilla. Stir in apples, raisins and carrots. Add to the flour mixture and blend until just moistened but still slightly lumpy.
Spoon the batter into muffin cups, filling each cup about two-thirds full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes.
Let cool 5 minutes, and then transfer to a wire rack and let cool completely.
Serves 18.
Nutrition values per muffin: 170 calories (37.1 percent from fat), 7 g fat (1 g saturated fat), 25 g carbohydrate, 2 g fiber, 3 g protein, trace cholesterol, 195 sodium.
"The Mayo Clinic Diabetes Diet" (2011, Good Books)
