Carrot And Bran Muffins

If you are inclined to be angry at someone in leadership of your church because your child does not have fun in church, then first consider if the source of the problem is in the heart of your child. Please don’t make the criteria for judging the success of a church’s efforts at reaching children and teens the fun-value of the meetings. God did not command the church to provide entertainment for your kids. And if you must speak out about it at all, attempt to increase, rather than to decrease the intensity and effectiveness of prayer and Bible study as a means to reach the hearts of the children. If you chose to do otherwise, you could be working against the Spirit.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs	American		9	Servings

INGREDIENTS

1 1/2	c	Raw bran
1/4	c	Wheat germ
1	c	Whole wheat flour
1	t	Baking powder
1	t	Baking soda
1/2	t	Lite Salt or less
1	c	Shredded carrots
1	c	Mixed dried fruit, raisins
		chopped prunes or
		apricots
1/2	c	Walnuts or almonds, chopped
2		Egg whites
1/2	c	Molasses
3	T	Oil

INSTRUCTIONS

Preheat oven to 400 degrees. 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
just to moisten. Pour into lightly oiled or paper-lined muffin tins
about 3/4 full. Bake for 15-20 minutes. Makes 18 muffins.  Recipe by:
The New American Diet (by Sonja L & William E Connor)  Posted to
MC-Recipe Digest V1 #899 by Country Gourmet
<oselands@countrygourmet.com> on Nov 11, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 219 Calories From Fat: 51 Total Fat: 5.8g Cholesterol: 0mg Sodium: 292mg Potassium: 454.5mg Carbohydrates: 39.6g Fiber: 3.4g Sugar: 18.2g Protein: 4.4g