Apple Cinnamon Carrot Muffins 

Recipe Courtesy of The Washington Apple Commission 

Source: Food Services of America

Serves: 25 Muffins 

Ingredients 
3 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup plain non-fat yogurt
1/2 cup orange juice
1/2 cup maple syrup
6 egg whites or 1 cup non fat egg substitute
1/4 cup canola oil
1-1/2 Tbsp vanilla extract
2 tsp dried orange peel
1 qt/1 lb grated carrots
1 qt/1 lb shredded Washington apples

Method
In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

In separate bowl, blend yogurt, orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.

Stir apple mixture into dry ingredients just until moistened; do not over mix.

Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 degree F oven for 22 to 25 minutes, until tops spring back when lightly touched.