"Carrot Cake" Muffins

This recipe was adapted from one in Jessica Seinfeld's new cookbook, Double Delicious. I tried it and realized these were basically less-sugary carrot cakes in muffin form. They are so incredibly good with a layer of plain cream cheese on top. They are perfect for breakfast or for an afternoon snack.

Ingredients

¼ cup Smart Balance® Omega-3 Buttery Spread
½ cup pure maple syrup
1–6oz. container low-fat lemon yogurt
½ cup nonfat sour cream
1 large egg
1 large carrot, washed and grated
1 medium apple, washed and grated

1 cup unbleached white flour
1 cup whole wheat flour
¼ cup wheat germ or bran
1 teaspoon baking soda
1 teaspoon baking powder
1½ teaspoon cinnamon
1 teaspoon allspice
½ teaspoon ground cloves
¼ teaspoon salt

14-18 Paper baking cups
Cream cheese, optional topping

Preheat oven to 350°F. Line a 12-cup muffin tin with papers.

In a large bowl, combine wet ingredients, Smart Balance®, and grated produce.

Combine the dry ingredients together in another bowl. Slowly add the dry to the wet, being careful to not overmix—it's supposed to be lumpy.

Fill muffin cups ⅔ of the way full. Bake 20-25 minutes. Turn them out onto a rack to cool. Repeat with the remaining batter. Store on the counter in an airtight container for 2 days or freeze them for up to one month.