|1 cup (250 ml)||all-purpose flour|
|1 cup (250 ml)||whole wheat flour|
|2 tsp (10 ml)||baking powder|
|1 tsp (5 ml)||baking soda|
|1/2 tsp (2 ml)||salt|
|1 tsp (5 ml)||nutmeg|
|1 tsp (5 ml)||ground cloves|
|1||egg white (or 2 tbsp liquid white)|
|3/4 cup (175 ml)||brown sugar|
|1 cup (250 ml)||pure pumpkin puree|
|1 cup (250 ml)||shredded carrot, about 1 large|
|1/2 cup (125 ml)||skim or 1% milk or unsweetened soy milk|
|1/4 cup (50 ml)||canola or olive oil|
|1 tsp (5 ml)||vanilla extract|
|1 cup (250 ml)||blueberries, fresh or frozen|
|1 tbsp (15 ml)||brown sugar|
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, nutmeg and cloves. Set aside.
In a separate large mixing bowl, whisk together egg and egg white until frothy, about 30 seconds. Add brown sugar and whisk until ingredients are combined. Add pumpkin, carrots, milk, canola oil and vanilla; whisk together.
Add wet ingredients to dry ingredients and whisk until ingredients are combined. Gently fold blueberries into batter.
Pour batter into 16 lined muffin cups; sprinkle top of each muffin with brown sugar.
Bake for 20 to 22 minutes, or until cooked through (when a knife inserted in the centre comes out clean).
Makes 16 muffins.
|Serving Size||Per muffin|
Source: Leslie Beck's Healthy Kitchen