FRUITY CARROT-BRAN MUFFINS

Ingredients

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

Preparation

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheatthe oven to 350 degrees.
In a large mixing bowl, combine the flour, bran, baking powder, andbaking soda.
Add the nuts, apricots, and raisins to the dryingredients, mixing well to prevent large lumps.
Pour the EggReplacer mixture into a blender.
Add the soy milk, carrot, andorange juice.
Process briefly.
Pour the wet ingredients into the dryingredients; add the honey.
Mix just until moistened.
Spoon thebatter 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 thecollection of Sue Smith, S.
Smith34, Uploaded June 16, 1994