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Carrot Cake Muffins (Lowfat)

Ingredients: 1 Cup(s) whole wheat flour 2 Cup(s) unbleached all purpose flour 839/2413 Ounce(s) baking soda 2/3 Tablespoon(s) ground cinnamon 1/2 Teaspoon(s) ground nutmeg 1/4 Teaspoon(s) ground cloves 87/2000 Ounce(s) salt 3 egg whites 1 egg 2/3 Cup(s) vegetable oil 2/3 Cup(s) buttermilk 1 1/4 Cup(s) honey 2 Cup(s) carrot; shredded 1 Can(s) 8 oz crushed pineapple; drained 1 Cup(s) currants; optional Directions: Preheat the oven to 375F . Grease muffin tins. Sift together the dry ingredients. In a seperate, large bowl, beat together the egg whites, egg, and oil. Whisk in the buttermilk, then add the honey, and beat until creamy. Stir the carrots, pineapple, and currants into the wet ingredients. Add the dry ingredients to the wet and stir gently until the batter is mixed but not totally smooth. If overmixed, the cake will be dense and tough. Pour the batter into the muffin tin. Tap the pan on the table to remove air pockets. Bake 25 minutes. Cool on wire rack for 10 minutes before removing from pan. Cool completely. Contributor: Lucheti Desserts p 535
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