Fruity Carrot Bran Muffins

Ingredients

2 1/2 cup whole-wheat flour 1/2 cup wheat bran 2 tsp baking powder 1/2 tsp baking soda 1/2 cup chopped walnuts, optional 1/2 cup chopped dried apricots 1/4 cup raisins 6 tbsp water, * see note 1 mixed with 3 teasp. ener-g e 1/2 cup low-fat soy milk 1 cup grated carrot 3/4 cup fresh-squeezed orange juice 1/2 cup honey	Advertisements

Preparation
 
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

Preparation Time: The N

 

 
Servings: 15

 

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