Fruity Carrot-Bran Muffins
Yield
15 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups | whole-wheat flour |
|
| ½ | cup | bran |
|
| 2 | teaspoons | baking powder |
|
| ½ | teaspoon | baking soda |
|
| ½ | cup |
walnuts
optional |
|
| ½ | cup |
apricots
dried, chopped |
*
|
| ¼ | cup | raisins, seedless |
|
| 6 | tablespoons |
water
mixed with 3 teasp. ener-g e |
|
| ½ | cup |
soy milk
low-fat |
|
| 1 | cup |
carrots
grated |
|
| ¾ | cup |
orange juice
fresh-squeezed |
|
| ½ | cup | honey |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
Preheat the oven to 350℉ (180℃).
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.
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