Carrot Muffins (12 servings) 3/4 cup soy milk 1/2 cup maple syrup 2 egg whites 1 Tablespoon canola oil 1/2 cup tart apple - grated 1/2 cup carrot - grated 3/4 cup whole wheat flour 3 Tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon In a large bowl, beat milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine dry ingredients; stir into milk mixture until moist. Coat muffin tins with nonstick cooking spray. Fill two-thirds full. Bake in a 375 degree oven for 18-20 minutes or until a toothpick comes out clean. Cool five minutes. Carrots are a tremendous source of vitamin A which aids eye sight... a great recipe for a positive point of view. Mr Breakfast would like to thank janeboo for this recipe. Recipe number 635. Submitted 9/15/2002.