Carrot and bran muffins
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Raw bran |
| ¼ | cup | Wheat germ |
| 1 | cup | Whole wheat flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Lite salt or less |
| 1 | cup | Shredded carrots |
| 1 | cup | Mixed dried fruit* |
| ½ | cup | Chopped walnuts or almonds |
| 2 | eaches | Egg whites |
| ¾ | cup | Skim milk |
| ½ | cup | Molasses |
| 3 | tablespoons | Canola oil |
Directions
Preheat oven to 400 degrees. In bowl mix the first 6 ingredients(top three each side). 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 dry ingredients and stir just to moisten. Pour into lightly oiled or paper lined muffin tins about ¾ full. Bake for 15-20 minutes. Makes 18 muffins.
~------------------------------------------------------------------------- 1 Muffin
calories 133,protein 3⅗ gm,carb. 21⅖ gm,total fat 5⅒ gm,CSI Units 0.7, dietary fiber 4.0 gm,sodium 102 mg,potassium 329 mg,calcium 68 mg,iron 2⅒ mg
~------------------------------------------------------------------------- The New American Diet by Connor & Connor