1/2 cup packed brown sugar
1 egg, lightly beaten
3 egg whites
1 cup carrots, shredded
1 cup cooking apples, shredded
1 cup raisins
1/2 cup dates, chopped
1/2 cup mixed dried berries
1/2 cup walnuts, chopped
1 tsp. all spice
1 tsp. baking powder
2 3/4 cups self-rising whole wheat flour
Preheat the oven to 350F. in a large bowl, combine the oil and brown sugar, and beat with an electric mixer until light and smooth, about 2-3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, apples, dried fruit, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. Split muffins in half and spread with low-fat margarine before serving.
Makes approximately 12 muffins
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