Recipe - Fruity Carrot-Bran Muffins

2 One half cup Wholewheat flour
One half cup Wheat bran
2 teaspoon Baking powder
One half teaspoon Baking soda
One half cup Chopped walnuts; optional
One half cup Chopped dried apricots
One fourth cup Raisins
6 tablespoon Water; * see note
Mixed with 3 teasp. energ e
One half cup Lowfat soy milk
1 cup Grated carrot
Three fourths cup Freshsqueezed orange juice
One half cup Honey

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip