|
Preheat oven to 350 degrees. Grease muffin pan (spray with non-stick spray) or line with paper liners.
In large bowl mix together wheat flour, soy flour, soy protein powder, splenda, splenda brown sugar blend, salt, flax seed meal, oatmeal, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder.
In food processor process carrots until you have 1 cup, usually 2 cups or more whole carrots goes into making 1 cup of finely shredded carrots. Set aside.
Peel, core and quarter your apples. Process in food processor until finely & evenly shredded.
In large bowl mix together shredded carrots, shredded apples, raisin, and walnuts until it comes to an even consistency.
In large bowl combine 2 cups of milk, egg beaters, vanilla extract, and oil (and optional fruit juice). Whisk rapidly until it gets foamy, about 5 minutes.
Pour milk & egg mixture into flour mixture and fold together using a large spoon or spatula, do not over mix and stop once you no longer see any dry ingredients.
Fold apple & carrot mixture into milk & flour mixture using a large spoon or spatula, stop when all ingredients seem evenly dispersed.
Ladle mixture into muffin pan, filling each cup to the very top, even overfilling slightly. Due to the protein there shouldn’t be too much rise. Should make about 18 muffins.
Bake in 350 degree over for 25 minutes or until toothpick inserted in center comes out clean.
|
