If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice.
Stir in carrots, apple and raisins.
Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
Spoon the batter into the prepared muffin cups, filling them about three-fourths full.
Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
Let cool in the pans for 5 minutes.
Loosen edges and turn muffins out onto a wire rack to cool.
In the morning, combine the two, scoop and bake.
You’ll find them in the baking or natural-foods section of most supermarkets.
Reconstitute according to package directions.
(It’s OK if some of the paper is sticking out over the rim.)
Fill each cup as directed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
