Carrot Muffins


3/4 Cup Soy Milk
1/2 Cup Maples Syrup
2 Egg Whites
1 T Canola Oil
1/2 Cup Tart Apple -- Grated
1/2 Cup Carrot -- Grated
3/4 Cup Whole Wheat Flour
3 T Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp 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.