1 1/2 c. all-purpose flour (white)
1/3 c. whole wheat flour
2/3 c. firmly packed light brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 c. safflower oil
1/4 c. skim milk
3 lg. egg whites
1 1/4 c. coarsely shredded carrots, loosely packed
2/3 c. coarsely shredded unpared zucchini, loosely packed
1/2 c. walnuts, chopped

Mix thoroughly the white flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg. In a large bowl, stir together oil, milk and egg whites until blended. Add flour mixture, stir in carrots, zucchini and walnuts. Turn into oiled muffin pan (each holding 1/3 cup), filling then 2/3 full. Bake in preheated 425 degree oven until a tester comes out clean, about 20 minutes. Serve warm. Makes 12 servings.