Carrot Breakfast Muffins
June, 2007

Serves 12 / Pack with: a small tub of yogurt. Drink: orange juice. Storage tip: These keep well in the freezer.

1 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup wheat germ
1/4 cup ground flaxseed
1/2 cup packed brown sugar
11/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup low-fat (1 percent) milk
1/4 cup orange juice
1/3 cup pure maple syrup
2 tablespoons unsalted butter, melted
2 eggs, beaten
2 teaspoons vanilla extract
1 cup finely grated peeled carrots
(about 2 large)
1/2 cup raisins

1. Preheat oven to 350º. Coat muffin cups with cooking spray. In a large bowl, sift together first nine ingredients (flour through salt). Set aside.
2. In a medium bowl, combine milk, juice, syrup, butter, eggs, and vanilla extract. Stir in carrots and raisins. Add carrot mixture to flour mixture, stirring just until combined. Pour into prepared muffin cups. Bake for 20–25 minutes, until a
toothpick inserted comes out clean. Cool on rack.

PER SERVING: 200 cal, 20% fat cal, 4g fat, 2g sat fat, 41mg chol, 5g protein, 36g carb, 3g fiber, 140mg sodium