Apple Carrot Muffin Servings: Makes 25 muffins Ingredients: 3 cups all-purpose flour 1 cup whole wheat flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon 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 tablespoons vanilla extract 2 teaspoons dried orange peel 1 quart/1 lb grated carrots 1 quart/1 lb shredded Washington apples

Directions: 1) In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg. 2) In separate bowl, blend yogurt orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples. 3) Stir apple mixture into dry ingredients just until moistened; do not overmix. 4) Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 F oven for 22 to 25 minutes, until tops spring back when lightly touched. KITCHENS TIPS Are your apples browning faster than you can peel them? Splash freshly cut apples with lemon juice to prevent browning.