Serves: 5
Total Calories: 428
Yield: 11-12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 1/4 cups unbleached flour
1/2 cup light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon powdered ginger
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups skim milk
1/4 cup frozen apple juice concentrate
1 tablespoon canola oil
1 large egg
1 teaspoon grated orange peel
GOODIES
1/2 cup grated carrot
1/2 cup chopped dried pineapple
2 tablespoons grated ginger root

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 428
Calories from Fat: 43

More Recipes from the The Complete Muffin Cookbook Cookbook:
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Chocolate-Covered Cherry Muffins
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