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Directions:
Preheat oven to 350 degrees. Coat 6 large 3-inch muffin cups with nonstick spray. In a large bowl, stir together whole-wheat flour, all-purpose flour, sugar, baking powder, cinnamon and baking soda. Stir in carrots, apple, raisins, walnuts and coconut.
In a separate bowl, stir together egg whites, buttermilk, applesauce and vanilla. Add liquid ingredients all at once to the flour mixture and stir just until moistened. Gently spoon batter into prepared muffin cups.
Bake about 30 minutes, or until a toothpick inserted near the center comes out clean. Let the muffins cool in a pan for 5 minutes. Then remove the muffins and let them cool on wire rack. (Muffins can be made ahead and frozen.)
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