Crunchy Carrot Zucchini Mini Muffins

24 Servings

• ¼ cup golden raisins
• ½ cup hot water
• 3 large egg whites
• 1 large egg
• ¼ cup packed dark brown sugar
• ¼ cup unsweetened applesauce
• ¼ cup canola oil
• 1 cup shredded zucchinis
• 1 medium carrot, peeled and shredded
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 tablespoons Post Grape Nuts original cereal

Preheat oven to 375° F. Coat a 24 muffin mini-muffin tin with cooking spray. Place the raisins in a small bowl and cover with the hot water. Let stand 10 to 15 minutes until plumped, then drain.

In a medium bowl, beat the egg whites, whole egg, brown sugar, and applesauce with an electric hand mixer on medium-high speed until well blended. Add the oil and beat well.

Place the zucchini and carrot in a clean kitchen towel and squeeze to wring out as much moisture as possible. Add to the egg mixture.

In a small bowl, sift together the flour, baking powder, and cinnamon. Gradually add the dry ingredients to the zucchini mixture and stir until combined but do not over mix. Stir in the raisins.

Using 2 teaspoons, fill the prepared muffin tin with the batter, filling each cup about two-thirds fill. Sprinkle ¼ teaspoon cereal over each muffin.

Bake for 20 to 25 minutes, until the tops begin to brown. Let cool completely.

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