Recipe - Apple And Carrot Muffins

1 1/8 cup Cake flour
1 One half tablespoon Cake flour
One fourth teaspoon Baking soda
1 Egg white
One half cup Skim milk
One half tablespoon Vinegar
Three fourths cup Brown sugar
Three fourths cup Apple; shredded
One fourth cup Carrot; shredded
One fourth cup Unsweetened applesauce
One half teaspoon Vanilla
1 teaspoon Cinnamon
1 ds Ginger
1 ds Cloves
1 ds Nutmeg

Recipe by: Nicki Fritz FRITZ@QHORSE.STX.COM I tried (with a few minor
modifications) the Apple Pie muffins Marg posted, and they were wonderful!
They are the first muffins that actually have the consistency of regular,
nonlf muffins. I did use the cake flour as Marg suggested, but I had
tried that in other muffin recipes, and still got that very rubbery
consistency that lfsweet things tend to have. [nf]

Mix wet ingredients, and add dry. Stir until everything is moistened
(these make a very wet batter). Spray a muffin pan with Pam, and fill the
muffin cups Three fourths full. Bake at 400 for 1517 minutes, until a tootpick comes
out dry.

This was half of the original recipe, and made 9 average muffins. If I had
a bigger pan, it probably would have made 6 nicesized muffins. Each has
less than 1 gram of fat per muffin.
Posted to JEWISHFOOD digest V96 #53

Date: Tue, 15 Oct 1996 23:03:58 0800

From: "Jenny S. Johanssen" johanssen@matnet.com