Carrot-Orange Muffins

This is an adopted recipe. I haven't made it yet, but I will soon and will then update it with any necessary changes. >>A healthy, not-too-sweet muffin, so add more honey or some sugar if you prefer your muffins sweeter. You can also substitute 1 cup coarsely grated zucchini for the carrots. (From a cookbook called "Healthy Hometown Favorites".)

• Ready In: 35 mins
• Yields: 12-36 muffins

Ingredients

• 1  cup flour
• 1  cup whole wheat flour
• 2  teaspoons baking powder
• 1  teaspoon cinnamon
• 1⁄4 teaspoon salt
• 2  egg whites, lightly beaten
• 1  teaspoon orange zest
• 6  tablespoons  fresh orange juice
• 1⁄2 cup skim milk
• 2  tablespoons  oil
• 2  tablespoons unsweetened applesauce
• 2  tablespoons honey
• 1  cup  grated carrot

Directions

1. Preheat oven to 400 degrees F.
2. Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
3. In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
4. In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
5. Beat with a fork until well-combined.
6. (The mixture will look curdled.) Then stir in the carrots.
7. Add the carrot mixture to the flour mixture.
8. Stir just until moistened.
9. (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
10. Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
11. (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
12. Then remove the muffins from the pan.
13. Good served warm.