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Morning Glory Muffins

1 1/2 c white flour
1/2 c whole wheat flour
1 1/4 c sugar
1 T cinnamon
1 t baking powder
1 t baking soda
1/2 t salt
2 c carrots, grated (4 med.)
1 apple, peeled, cored and chopped
1 c raisins
1 large egg, lightly beaten
2 large egg whites, lightly beaten
1/2 c apple butter
1/4 c canola oil
1 T pure vanilla extract
2 T walnuts or pecans, finely chopped
2 T toasted wheat germ

Preheat oven to 375 degrees (F). Lightly oil 18 muffin cups or
coat with non-stick cooking spray.

In a large bowl, stir together flours, sugar, cinnamon, baking
powder, baking soda and salt. Stir in carrots, apples and raisins.

In a medium-sized bowl, whisk together eggs, egg whites, apple
butter, oil and vanilla. Add to the dry ingredients and stir just
until 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 for 15 to 20 minutes or until the tops are golden and spring
back when lightly pressed.

Makes 18 muffins.


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