Carrot Pecan Muffins
|Non-stick cooking spray||1|
|Golden raisins/Currants||1⁄3 Cup (5.33 tbs)|
|Apple cider/Orange juice||1⁄4 Cup (4 tbs)|
|Rye flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Dark brown sugar||2 Tablespoon|
|Egg white||1 Large|
|Carrots||1 1⁄2 Cup (24 tbs), peeled and shredded (2 Medium Sized)|
|Coarsely chopped pecans/Coarsely chopped walnuts||2 Tablespoon|
1 Preheat the oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray or insert cupcake liners. In a small bowl, soak the raisins in the cider for 12 minutes. Meanwhile, in a large bowl, stir together the rye flour, whole-wheat flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center.
2 In a small bowl, stir together the yogurt, sugar, egg, and egg white until blended. Stir in the carrots, raisins, and cider just until combined. Pour the mixture into the dry ingredients and stir just until combined. Do not overmix.
3 Spoon 1/4 cup batter into each muffin cup and sprinkle with the nuts. Bake for 18 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.