Carrot And Bran Muffins

1 1/2 c Raw bran 1 c Mixed dried fruit*
1/4 c Wheat germ 1/2 c Chopped walnuts or almonds
1 c Whole wheat flour 2 ea Egg whites
1 ts Baking powder 3/4 c Skim milk
1 ts Baking soda 1/2 c Molasses
1/2 ts Lite salt or less 3 tb Canola oil
1 c Shredded carrots
18 servings
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 3/4 full. Bake for
15-20 minutes. Makes 18 muffins.
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1 Muffin
calories 133,protein 3.6 gm,carb. 21.4 gm,total fat 5.1 gm,CSI Units 0.7,
dietary fiber 4.0 gm,sodium 102 mg,potassium 329 mg,calcium 68 mg,iron 2.1
mg
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The New American Diet by Connor & Connor