Apple-Carrot Muffins

This recipe came from the Washington Apple commission. I must apologize to them for not using their apples, preferring to stay local - the very Crispins I received from The Garden of Ideas..

Mix the following in a bowl:

3 cups whole wheat flour
1 cup all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

In a separate large bowl, mix:

2/3 cup yogurt (available at the GOI)
1/2 cup orange juice
1/2 cup maple syrup (available at the GOI)
6 egg whites (available at the GOI)
1/4 cup canola oil
1 1/2 tablespoon vanilla extract
2 teaspoons dried orange peel
4 apples, shredded (available at the GOI)
1 pound carrots, shredded (available at the GOI)

Mix the dry ingredients into the wet. Fill paper-lined muffin tins. I spray the paper cups with a little vegetable spray to keep from sticking. Bake in a 375 degree oven about 25 minutes.

The best part of this recipe is making it with my daughter. She likes to help in the kitchen and this recipe has many measuring and mixing opportunities. She also enjoys the food processor and made short work of both the apples and carrots.

Unfortunately, she is not quite as fond of cleaning up.