Skill required: Confident beginner
Vegetable oil cooking spray
3/4 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup (3 ounces) pecans, toasted and finely chopped
1/4 cup toasted wheat germ
1/3 cup packed dark-brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 medium carrots, peeled & grated on the large holes of a box grater (2 cups)
1 large zucchini, peeled & grated on the large holes of a box grater (1 1/2 cups)
1/2 plain low-fat yogurt
2 large eggs, separated
2 tablespoons unsulfured molasses
1 teaspoon finely grated orange zest
1. Preheat oven to 400 degrees F.
2. Coat a standard (12 cup) muffin tin with cooking spray.
3. Whisk together both flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnnamon and salt.
4. Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl.
5. Fold flour mixture into carrot mixture until just combined.
6. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, soft peaks form.
7. Gently fold egg whites into the carrot mixture.
8. Spoon batter into prepared muffin tin, filling to the brink.
9. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes.
10.Let cool completely in pan on a wire rack.
Yield: 12 Muffins
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