Dear Jeanne: These muffins are fantastic. Can you revise them? — K. Riggs, Seattle

Dear K.: I have revised this recipe using whole-wheat flour for more fiber. I also have used much less oil and added honey and buttermilk for moistness and texture. My family loves the lighter muffins, and I hope yours will, too.


2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

3 eggs

1 1/2 cups sugar

2 teaspoons vanilla extract

1 cup oil

2 cups grated carrots

1 apple, finely chopped

1/2 cup raisins

1/2 cup chopped walnuts

Sift together the flour, baking soda, cinnamon and salt. Beat the eggs and sugar, add the vanilla and beat in the oil. Add the carrots, apple, raisins and walnuts, then add the flour mixture, stirring only until combined. Spoon into 18 greased or lined cups. Bake 15-18 minutes at 350 F. Makes 18 muffins.


2 cups whole-wheat flour

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

4 egg whites

1/4 cup canola oil

3/4 cup low-fat buttermilk

3/4 cup sugar

1/4 cup honey

2 teaspoons vanilla extract

2 cups grated carrots

1 apple, grated

1/2 cup raisins

1/4 cup chopped nuts, toasted

1. Preheat the oven to 350 F. Spray 24 muffin cups with nonstick spray, or use paper liners. Set aside.

2. Combine the flour, baking soda, salt and cinnamon, and stir to mix. Set aside.

3. In a large bowl, lightly beat the egg whites with a fork, add the oil, buttermilk, sugar, honey and vanilla. Beat lightly to combine. Add the carrots, apple, raisins and nuts. Stir to combine.

4. Add the flour mixture to the carrot mixture and stir just until moistened. Do not overmix. Fill the muffin cups three-quarters full. Bake for 15 to 18 minutes, or until the top of the muffin springs back when you touch it lightly. Makes 24 muffins.

Each muffin contains approximately: Original Recipe: 279 calories; 15 gm fat; 31 mg cholesterol; 214 mg sodium; 34 gm carbohydrates; 3 gm protein; 1 gm fiber. Revised Recipe: 121 calories; 3 gm fat; trace of cholesterol; 149 mg sodium; 20 gm carbohydrates; 3 gm protein; 2 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (58 cents), self-addressed envelope. © King Features Syndicate Inc.