Carrot and Bran Muffins
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- 1 ½ cups raw bran
- ¼ cup wheat germ
- 1 cup whole wheat flour
- 1 tsp. baking powder
- 1tsp. baking soda
- ½ tsp. salt or less
- 1 cup shredded carrots
- 1 cup mixed dried fruit (raisins,
chopped prunes or apricots)
- ½ cup chopped walnuts or almonds
- 2 egg whites
- ¾ cup skim milk
- ½ cup molasses
- 3 Tbsp. oil
Preheat oven to 400°. 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 until just moistened.
Pour into lightly oiled or paper-lined muffin tins about ¾ full. Bake for 15-20 minutes.
Makes 18 muffins
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