Fruity carrot-bran muffins Recipe

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Fruity carrot-bran muffins

Artist:	_	Yield:	15
Categories:	Bakery, Breads, Carrot, Low-calorie, Muffins & Biscuits	Rating:	0
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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
		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

Procedures:

1	Recipe by: the new mcdougall cookbook preparation time: 0:15 preheat the oven to 350 degrees.
2	In a large mixing bowl, combine the flour, bran, baking powder, and baking soda.
3	Add the nuts, apricots, and raisins to the dry ingredients, mixing well to prevent large lumps.
4	Pour the egg replacer mixture into a blender.
5	Add the soy milk, carrot, and orange juice.
6	Process briefly.
7	Pour the wet ingredients into the dry ingredients; add the honey.
8	Mix just until moistened.
9	Spoon the batter into fifteen nonstick muffin cups.
10	Bake for 30 to 35 minutes, or until lightly browned.
11	140 calories, 0.7 grams fat per muffin (without walnuts) from the collection of sue smith, s.smith34, uploaded june 16, 199