Morning Glory Muffins

These muffins are what I would consider a "healthy" muffin. But they're still really, really good. They're also a great way to sneak some vegetables in your your kids' diet. (Oh, who am I kidding? I have to sneak vegetables disguised as muffins into my own diet, too.)

Morning Glory Muffins

(from allrecipes.com)

1 1/2 c. flour

1 1/2 c. whole wheat flour

1 1/4 c. sugar

1 Tbs. cinnamon

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. grated carrots

1 apple, peeled, cored, and chopped

1 c. raisins (or dried cranberries)

1 egg

2 egg whites

1/2 c. applesauce or apple butter

1/4 c. oil

1 Tbs. vanilla

2 Tbs. chopped walnuts

2 Tbs. toasted wheat germ

1. Preheat oven to 375 degrees. Spray 18 muffin cups with nonstick cooking spray.

2. In a medium bowl, whisk together eggs, egg whites, applesauce, oil, and vanilla.

3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in applesauce mixture until just moistened. The batter will be very thick. Spoon the batter into the prepared muffin pans, filling them about 3/4 full.

4. In a small bowl, combine walnuts and wheat germ. Sprinkle over the muffin tops.

5. Bake at 375 degrees for 15-20 minutes, or until the tops are golden and spring back when lightly pressed.