Fruity Carrot-Bran Muffins
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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 |
water mixed with
| 3 tsp. | 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 |
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Instructions
Preheat the oven to 350°F. 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.
Author's Comments
140 calories, 0.7 grams fat per muffin (without walnuts)
* Ener-g-e is an egg replacement.
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