Hearty Whole Grain Muffins

Ingredients

• 0.3 cup bran cereal 
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 large carrots shredded peeled
• 3  egg whites 
• 3 tablespoons farina cereal hot uncooked wheat® (such as Cream of )
• 1 cup flour all-purpose
• 1 teaspoon ground allspice 
• 1 tablespoon ground cinnamon 
• 0.5 cup nonfat milk powder dry
• 0.5 cup raisins 
• 3 tablespoons sugar raw
• 1 teaspoon salt 
• 1.3 cups apple sauce unsweetened
• 0.3 cup vegetable oil 
• 0.3 cup wheat bran 
• 0.3 cup wheat germ toasted
• 0.7 cup sugar white
• 1 cup flour whole wheat

Equipment

• bowl
• oven
• whisk
• mixing bowl
• toothpicks
• muffin liners

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
3. Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal.
4. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
5. Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean.
6. Serve warm.