Title: Carrot and Bran Muffins
Categories: Muffins Bread Grain Microwave
Yield: 18 Servings
| 1 1/2 | c | Raw bran |
| 1/4 | c | Wheat germ |
| 1 | c | Whole wheat flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Lite salt or less |
| 1 | c | Shredded carrots |
| 1 | c | Mixed dried fruit* |
| 1/2 | c | Chopped walnuts or almonds |
| 2 | | Egg whites |
| 3/4 | c | Skim milk |
| 1/2 | c | Molasses |
| 3 | tb | Canola oil |
Preheat oven to 400 degrees. In bowl mix the first 6 ingredients(top three
each side). Add carrots, fruit and nuts, and distribute evenly. Make a well
in the center. In another bowl beat egg whites lightly and mix in milk,
molasses and oil. Pour all at once into dry ingredients and stir just to
moisten. Pour into lightly oiled or paper lined muffin tins about 3/4 full.
Bake for 15-20 minutes. Makes 18 muffins.