Title: Fruity Carrot-Bran Muffins
Categories: Bread Lowfat
Yield: 15 Servings
| 2 1/2 | c | Whole-wheat flour |
| 1/2 | c | Wheat bran |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | c | Chopped walnuts; optional |
| 1/2 | c | Chopped dried apricots |
| 1/4 | c | Raisins |
| 6 | tb | Water; * see note |
| | | Mixed with 3 teasp. ener-g e |
| 1/2 | c | Low-fat soy milk |
| 1 | c | Grated carrot |
| 3/4 | c | Fresh-squeezed orange juice |
| 1/2 | c | Honey |
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