Apple and Carrot Muffins

SERVINGS

12 Muffins.

INGREDIENTS

2 cups flour
½ cup SPLENDA sweetener (granular)
1 level tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup finely grated carrot
¼ cup chopped walnuts (or pecans)
2 small eggs
1½ cups Jok n Al Apple Sauce
3 tablespoons vegetable oil

METHOD

Combine dry ingredients in a bowl. Stir in carrot and walnuts. In another bowl beat eggs lightly with a fork and mix with Jok’n’Al Apple Sauce and oil. Add egg mixture to dry ingredients and stir lightly to just combine. Do not over mix. Spoon into greased or non-stick muffin tins and bake 350°F (175°C) 20-25 minutes.