Carrot And Bran Muffins
| 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)
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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