Recipe - Carrot And Bran Muffins

1 One half cup Raw bran
One fourth cup Wheat germ
1 cup Whole wheat flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Lite Salt or less
1 cup Shredded carrots
1 cup Mixed dried fruit (raisins;
chopped prunes or apricots)
One half cup Walnuts or almonds; chopped
2 Egg whites
One half cup Molasses
3 tablespoon Oil

Preheat oven to 400 degrees. In bowl mix the first 6 ingredients. 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 the dry ingredients and stir just to moisten. Pour
into lightly oiled or paperlined muffin tins about Three fourths full. Bake for
1520 minutes. Makes 18 muffins.

Recipe by: The New American Diet (by Sonja L & William E Connor)

Posted to MCRecipe Digest V1 #899 by Country Gourmet
oselands@countrygourmet.com on Nov 11, 1997