Super healthy, especially with the wheat germ and walnut topping.
1-1/2 c. unbleached white all-purpose flour
1/2 c. whole wheat flour
1-1/4 c. white sugar
1 Tbls. ground cinnamon
2 t. baking powder
1/2 t. baking soda
1/2 t salt
2 c. grated carrots
1 apple, peeled, cored, and chopped
1 c. raisins
1 egg
2 egg whites
1/2 c. apple butter
1/4 c. canola oil
1 Tbls. vanilla extract
2 Tbls. chopped walnuts
2 Tbls. toasted wheat germ
Preheat oven to 375 degrees. Lightly grease 15 muffin cups or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt.
Stir in carrots, apples and raisins. Stir in the apple butter mixture until just moistened.
Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees for 18-20 minutes, or until the tops are golden and spring back when lightly pressed.
Makes 15 but will depend on the size of your muffin tin cups.