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Title: Fruity Carrot-Bran Muffins
Categories: Bread Lowfat
Yield: 15 Servings

2 1/2cWhole-wheat flour
1/2cWheat bran
2tsBaking powder
1/2tsBaking soda
1/2cChopped walnuts; optional
1/2cChopped dried apricots
6tbWater; * see note
  Mixed with 3 teasp. ener-g e
1/2cLow-fat soy milk
1cGrated carrot
3/4cFresh-squeezed orange juice

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, bran, baking powder, and baking soda. Add the nuts, apricots, and raisins to the dry ingredients, mixing well to prevent large lumps. Pour the Egg Replacer mixture into a blender. Add the soy milk, carrot, and orange juice. Process briefly. Pour the wet ingredients into the dry ingredients; add the honey. Mix just until moistened. Spoon the batter into fifteen nonstick muffin cups. Bake for 30 to 35 minutes, or until lightly browned. 140 calories, 0.7 grams fat per muffin (without walnuts) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994