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CARROT MUFFINS

¾ Cup Fat Free Milk
½ Cup Maple Syrup
2 Egg Whites
1 Tablespoon Canola Oil
½ Cup Apples, grated
½ Cup Carrots, shredded
¾ Cup Whole Wheat Flour

½ Cup Wheat Bran
¼ Cup Flour
3 Tablespoons Splenda
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Cinnamon

In a bowl beat the first 4 ingredients until smooth. Stir in the next two ingredients and mix well. Combine all the dry ingredients in another bowl. Add in the milk mixture and combine well. Coat muffins pans with non-stick cooking spray. Fill 2/3 full. Bake at 375° for 18-20 minutes.

SERVINGS 12; CALORIES 109; FAT 1 g; PROTEIN 3 g; CARBS 23 g;
FIBER 2 g; CHOL 0 mg; SODIUM 242 mg

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Updated 12/7/99