Apple-carrot Muffins



	Apple-carrot Muffins breads, vegetarian, muffins, low fat 1 large granny smith apple 3 medium carrots, peeled 3 egg whites, lightly beaten 2 tablespoon canola oil 1/4 cup unsweetened applesauce 1/2 cup dark brown sugar 1 teaspoon vanilla 3/4 cup flour 1 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/4 teaspoon salt 1/3 cup quick-cooking oatmeal 2/3 cup dark or golden raisins 1/2 cup grape nuts cereal 1. Preheat oven to 350 degrees. Spray nine regular-sized muffin cups with vegetable cooking spray and set aside. 2. Cut the apple into quarters and remove the core. Coarsely grate the apple and carrots, either by hand or with a food processor. Combine with the lightly beaten egg whites, oil, applesauce, brown sugar and vanilla. 3. Sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir into the moist ingredients. Add the oatmeal, raisins and cereal. Spoon in the prepared muffin tins, filling to the top. 4. Bake 30 minutes, until the muffins test clean. Cool a few minutes in the pan before unmolding onto a cooling rack.