Yield: 12 Servings
|2 cups||Whole wheat pastry flour|
|½ cup||Unbleached flour|
|2 teaspoons||Baking powder|
|4 ounces||Egg Beaters 99% Real Egg Product|
|1 cup||1% lowfat milk|
|⅓ cup||Sunflower oil|
|1¼ cup||Grated carrots|
|½ cup||Chopped walnuts|
Preheat oven to 400.
Combine flours, baking powder, and salt in a medium-sized bowl. Mix eggbeaters, milk, oil, and honey together. Combine wet and dry ingredients.
Fold in carrots, walnuts, and raisins. Spoon approximately ½ cup mixture for each muffin into oiled muffin tins. Place immediately in oven. Bake 20 minutes or until lightly browned on top.