The original Cooking Light recipe had a teaspoon of Garam Masala spice. A hot spice from India, Garam Masala contains red chili pepper and tumeric.

"Cinnamon goes with apples instead," I thought. After tinkering with the recipe, we have a winner! Delicious and healthy.

Apple-Carrot Muffins

3/4 cups finely grated carrots (about two medium carrots)
3/4 cups shredded, peeled apple (about one medium apple)
1/2 cup packed brown sugar

1-1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 to 1 teaspoon cinnamon
1/2 cup toasted pecans, chopped

1/2 cup lowfat buttermilk
1 teaspoon vanilla extract
1 large egg + 1 egg white
3 tablespoons oil

1. Preheat oven to 375 degrees. Grease a 12-cup muffin pan.
2. Toss together carrots, apples and brown sugar. Let stand 10 minutes.
3. Whisk together dry ingredients. Stir in pecans.
4. Add buttermilk, oil, vanilla and egg to carrot mixture.
5. Gently fold together dry and and wet ingredients, just until combined.
6. Divide evenly into muffin cups.
7. Bake for 25-30 minutes, or until wooden inserted in center of muffins comes out clean.
8. Cool in pan on wire rack for 5 minutes. Remove muffins from pan.

Calories: 170; Fat 8g; Protein 6.3g; Carb 26g; Fiber 5g; Sugars 15g; Sodium 107 mg; Calcium 8% DV; Potassium 2% DV